yum-yum for the tum-tum

Pumpkin Scones

2010-11-27T07:11:00.001-05:00

Pumpkin Scones, a la Starbucks
For the Scones
2 cups all-purpose flour
7 tbsp sugar
1 tbsp baking powder
1/2 tsp salt
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1/4 tsp ground ginger
6 tbsp cold butter
1/2 cup canned pumpkin
3 tbsp half-and-half
1 large egg

Powdered Sugar Glaze
1 cup plus 1 tbsp powdered sugar
2 tbsp skim milk

Spiced Glaze
1 cup plus 3 tbsp powdered sugar
2 tbsp skim milk
1/4 tsp ground cinnamon
1/8 tsp ground nutmeg
1 pinch ground ginger
1 pinch ground cloves

Prepare the Scones:
Preheat the oven to 425F, and line a baking sheet with parchment paper.
Combine flour, sugar, baking powder, salt, and spices in a large bowl. Use a fork to cut the butter into the dry ingredients until mixture is crumbly and no chunks of butter are obvious. Set aside.
In a separate bowl, whisk together the pumpkin, half and half, and egg. Fold wet ingredients into dry ingredients, and form the dough into a ball.
Pat out dough onto a lightly floured surface and form it into a 1-inch thick rectangle about 3 times as long as wide. Use a large knife or a pizza cutter to slice the dough twice through the width, making three equal portions. Cut each of the portions in an X pattern (four pieces) so you end up with 12 triangular slices of dough. Place on prepared baking sheet. Bake for 14–16 minutes. Scones should begin to turn light brown. Place on wire rack to cool.

Make the powdered sugar glaze:
Mix the powdered sugar and 2 tbsp milk together until smooth. When scones are cool, use a brush to spread plain glaze over the top of each scone.

Make the spiced icing:
While the powdered sugar glaze is firming, combine all of the ingredients for the spiced icing. Drizzle over each scone and allow the icing to dry before serving (about an hour). Attempt not to devour all the scones at once.

12 scones

Pumpkin Nut Cookies with White Chocolate

2010-11-21T14:34:00.003-05:00

2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon pumpkin pie spice
1/4 teaspoon cardamom
1 cup unsalted butter
1 1/2 cups dark brown sugar
1 cup solid pack pumpkin puree
2 eggs
1 teaspoon vanilla extract
10 ounces white chocolate chips
1/2 cup chopped pecans or 1/2 cup chopped macadamia nuts

Directions

Preheat oven to 300 degrees F (150 degrees C) Grease cookie sheets.
In a large bowl, cream together the butter and brown sugar until smooth. Beat in the eggs and vanilla, then stir in the pumpkin puree until well blended. Combine the flour, baking soda, and pumpkin pie spice; stir into the pumpkin mixture. Fold in the white chocolate and pecans. Drop by heaping spoonfuls onto the prepared cookie sheets. Cookies should be at least 2 inches apart.
Bake for 20 to 22 minutes in the preheated oven, until bottoms are lightly browned. Cool for 5 minutes on baking sheets before removing to cool on wire racks.

Oatmeal Butterscotch Cookies

2010-11-21T14:25:00.001-05:00

3/4 cup (1-1/2 sticks) butter or margarine, softened

3/4 cup granulated sugar

3/4 cup packed light brown sugar

2 eggs

1 teaspoon vanilla extract

1-1/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/2 teaspoon salt

3 cups quick-cooking or regular rolled oats, uncooked

1-3/4 cups (11-oz. pkg.) HERSHEY'S Butterscotch Chips

Heat oven to 375°F.

Beat butter, granulated sugar and brown sugar in large bowl until well blended. Add eggs and vanilla; beat well.

Combine flour, baking soda, cinnamon and salt; gradually add to butter mixture, beating until well blended. Stir in oats and butterscotch chips; mix well. Drop by heaping teaspoons onto un-greased cookie sheet.

Bake 8 to 10 minutes or until golden brown. Cool slightly; remove from cookie sheet to wire rack. Cool completely. About 4 dozen cookies.

Homestyle Potato Soup

2010-11-15T14:32:00.001-05:00

from Cooking Light "Slow Cooker"

4 cups cubed peeled baking potato

1 cup chopped onion

1 cup thinly sliced celery

3/4 cup thinly sliced carrot

3 tablespoons butter, cut into small pieces

1 1/4 teaspoons salt

1/2 teaspoon freshly ground black pepper

14 oz. vegetable broth

3 garlic cloves, minced

1/4 cup all-purpose flour

1 1/2 cups 2% reduced-fat milk

7 tablespoons shredded reduced-fat sharp Cheddar cheese

1. Place first 9 ingredients in a slow cooker; stir well. Cover and cook on LOW 6 to 7 hours or until vegetables are tender. Increase heat to high.

2. Lightly spoon flour into a dry measuring cup; level with a knife. Place flour in a bowl; gradually add milk, stirring with a whisk until well blended. Stir into soup. Cook, uncovered, 25 minutes or until thick, stirring frequently. Ladle soup into individual bowls, and sprinkle with cheese and additional pepper, if desired. Yield: 7 servings.

Calories: 194, Fat: 7.6 g, Fiber: 2.2 g.

Pork with Dried Fruit and Squash

2010-11-15T14:24:00.000-05:00

From Cooking Light "Slow Cooker"

1 (3 pound) lean boneless pork loin roast, trimmed

1/3 cup packed brown sugar

1 tablespoon grated peeled fresh ginger

3/4 teaspoon salt

1/2 teaspoon ground cinnamon

1/4 teaspoon black pepper

1/2 cup dried apricots (or golden raisins)

1/2 cup chopped pitted dried plums

1 (1 1/2 pound) butternut squash, peeled and cubed (about 4 cups)

Rosemary sprigs for optional garnish

1. Cut pork roast in half crosswise

2. Combine brown sugar and next 4 ingredients in a small bowl; rub pork evenly with sugar mixture. Place pork in a 4 1/2 quart electric slow cooker. Arrange apricots, dried plums, and squash around pork.

3. Cover and cook on HIGH 1 hour. Reduce heat to LOW, and cook 6 to 7 hours or until pork, fruit, and squash are tender. Cut pork into thin slices, and serve with fruit and squash. Garnish with rosemary, if desired.

Yields 9 servings.

Cal: 320, FAt: 7.7 g, Fiber: 2.3 g

Pumpkin Bread

2009-09-19T16:49:00.000-05:00

1 cup pumpkin
1 1/2 cups all purpose flour
2 eggs
1 3/4 cups sugar
1/2 cup peanut or vegetable oil
1 tsp. grated orange peel
1/2 cup pecans
1 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. cloves
1/2 tsp. cinnamon
1/2 tsp. allspice
1/4 tsp. salt

Preheat oven to 350°F.

Beat together sugar, oil, eggs and orange peel. Stir in pumpkin and remaining ingredients.

Turn batter into an oiled loaf pan.

Bake for about 1 hour, or until a toothpick inserted in center comes out clean.

Brush top of loaf with melted butter. Sprinkle lightly with cinnamon sugar, maple sugar, turbinado sugar or white sugar.

Chicken with Spicy Marmalade Glaze

2008-12-06T21:46:00.003-05:00

Makes 4 servings

1/2 cup orange marmalade
1 Tbs. minced garlic
1 Tbs. Dijon mustard
1 Tbs. balsamic vinegar
1/4 tsp. crushed red pepper
4 skinless boneless chicken breasts
1/2 tsp. kosher salt
freshly ground black pepper

1. Spray the rack of a broiler pan, preheat the broiler.

2. Sprinkle chicken breasts with salt and pepper on each side. Place in oven for 4 minutes on one side until lightly browned. Meanwhile, whisk together the remaining ingredients. Remove chicken from oven and turn over to other side. Spoon or brush glaze onto each breast and return to oven for another 4 minutes, or until chicken is done.

Earl Grey Tea Cookies

2008-11-06T14:35:00.001-05:00

These are from Martha Stewart.
Makes about 8 dozen

Ingredients

2 cups all-purpose flour, plus more for dusting
2 tablespoons finely ground Earl Grey tea leaves, (from about 8 bags)
1/2 teaspoon salt
2 (8 ounce) sticks unsalted butter, softened
1/2 cup confectioner's sugar
1 tablespoon finely grated orange zest

Directions
Whisk together flour, tea, and salt in a small bowl; set aside.

Put butter, sugar, and zest in the bowl of an electric mixer. Mix on medium speed until pale and fluffy, about 3 minutes. Reduce speed to low; slowly mix in flour mixture until just combined.
Divide dough in half. Transfer each half to a piece of parchment paper; shape into logs. Roll in parchment to 1 1/4 inches in diameter, pressing a ruler along edge of parchment at each turn to narrow log and force out air. Transfer in parchment to paper-towel tubes; freeze 1 hour.
Preheat oven to 350 degrees. Cut logs into 1/4-inch-thick slices. Space 1 inch apart on parchment-lined baking sheets.

Bake until edges turn golden, 13 to 15 minutes. Let cool on sheets on wire racks.

Dutch Baby

2008-09-29T13:14:00.000-05:00

Thanks to Ruth Daly for the recipe.

4 T butter
4 eggs
3/4-1 c. milk or 1/2 & 1/2
3/4-1 c. flour
2 T sugar (or so -- not necessary at all)
1 t. vanilla (also optional)
salt

Preheat the oven to 400 F, and put the butter into a glass or clay pie pan or cake pan and into the oven. The butter will melt in the pan, and the pan will get hot and form a nice crust on the pancake. Meanwhile, in the blender, combine the eggs and milk until frothy (30 seconds or so). Add the flour in two or three batches, otherwise it will stick to the walls of the blender. Add the sugar and vanilla and salt, if you like. Blend until frothy, then pour immediately into the pie pan (make sure the butter is melted already). Bake for 20-25 minutes. It will puff up and turn all golden brown, but will fall shortly after removing, so eat it immediately!

Serve with:
lemon juice and powdered sugar or honey or jam
maple syrup
jam
honey
fresh fruit and whipped cream
etc.

Some people also combine fruit with the pancake in the oven. If you decide to do this, I think you can add apples with the butter in the beginning and then pour the batter over them. You can also put in sausage or ham or whatever -- in this case, omit the sugar and vanilla, but possibly add salt and pepper and rosemary or whatever spices you enjoy.

10 No Cook Summer Meals from Weight Watchers

2008-07-10T09:01:00.001-05:00

Cantaloupe Soup with Basil & CrabPuree
2 cups cubed cantaloupe with 1/2 cup mango nectar. Pour the mixture into a large bowl and stir in 1 small shallot, minced; 6 basil leaves, shredded; 3 dashes hot pepper sauce; and 1/4 teaspoon salt. Chill at least 2 hours. Top each serving with 3 ounces cooked lump crab meat, picked over for shell and cartilage.Serving size: 1 1/4 cupsPOINTS® value: 3

Cranberry-Nut Turkey Roll Ups
Spread two medium low-fat whole-wheat tortillas each with 1 tablespoon whole-berry cranberry sauce and 1 tablespoon fat-free mayonnaise. Top each with 3 ounces thickly sliced deli turkey breast, 1 leaf Romaine lettuce, and 1 teaspoon chopped pecans. Roll up and serve.POINTS value: 4

Bombay Tuna Salad
Drain a 6-ounce can of chunk white tuna packed in water and place in a bowl. Mix with 1/4-cup fat-free mayonnaise; 1 celery stalk, thinly sliced; 2 tablespoons minced red onion; 2 tablespoons sliced almonds; 2 tablespoons golden raisins; 2 teaspoons curry powder; 2 teaspoons lemon juice; and 1/4 teaspoon salt. Place a bed of Boston or Bibb lettuce on each of two plates and divide tuna between them.POINTS value: 4

Melon & Berries with Poppyseed Dressing
Combine 1 cup diced watermelon, seeded or seedless; 1 cup diced honeydew melon; 1 cup sliced strawberries; and 1 cup raspberries. Toss with 1/4-cup bottled low-fat poppy seed dressing. Serve over 1/2 cup 1% low-fat cottage cheese.Serving size: 2 cupsPOINTS value: 5

Ceviche
Toss 4 ounces sea scallops, thinly sliced, and 4 ounces skinned red snapper filet, diced, with 1/2 cup fresh lime juice in a medium glass bowl. Cover and refrigerate until the fish becomes opaque, about 1 hour. Drain, then toss with 1 large tomato, diced; 1/2 medium avocado, pitted, peeled, and diced; 1 small red onion, minced; 2 tablespoons chopped fresh cilantro; 2 tablespoons fresh lime juice; 3 dashes hot pepper sauce; salt to taste; and ground pepper to taste. Serve immediately, cold, on a bed of shredded iceberg lettuce. NOTE: Ask for sushi-grade fish at your market.Serving size: 1 cupPOINTS value: 5

Chunky Roast Chicken Slaw
Pull 6 ounces of white meat off a store-bought roast chicken. Mix with 1 small Napa cabbage, finely shredded; 1 Granny Smith apple, peeled, cored, and shredded; 1 celery stalk, thinly sliced; 1 small shallot, minced; and 1/4-cup low-fat ranch dressing.Serving size: 2 cupsPOINTS value: 5
Two Bean Chili Salad with Smoked Chicken
Drain and rinse one 14 1/2-ounce can French-style green beans and place them in a large bowl. Toss with 1 cup canned kidney beans, drained and rinsed; 6 ounces chopped store-bought smoked chicken breast; 1 tablespoon cider vinegar; 2 teaspoons chili powder; 2 teaspoons olive oil; salt to taste; and ground pepper to taste.Serving size: 1 1/2 cupsPOINTS value: 6

Thai Summer Rolls
Soak 6 Thai rice paper wrappers (available in the Asian aisle of most supermarkets) in warm water until soft, about 10 seconds. Lay them flat on your work surface and top each with 1 large cooked cocktail shrimp (about 1 ounce), 2 cucumber slices, 2 tablespoons shredded carrot, 1 tablespoon minced scallion (green part only), and 1/2 teaspoon hoisin sauce. Roll to seal in the filling; serve immediately or wrap tightly in plastic wrap and refrigerate 1 hour.Serving size: 3 rollsPOINTS value: 4

Mozzarella & Tomato
Thinly slice two large beefsteak tomatoes. Layer the slices with 4 ounces thinly sliced part-skim mozzarella and 12 basil leaves. Sprinkle the stacks with 2 teaspoons aged balsamic vinegar and 1/2 teaspoon salt.Serving size: 1 1/2 cupsPOINTS value: 4
Optional: Accompany each serving with 4 ounces cooked large shrimp, drizzled with a splash of white wine vinegar.POINTS value: 6

Chef's Orchard Salad
Place 1 1/2 cups mixed greens on each of two plates. Top each set of greens with 1/2 peach, pitted and thinly sliced; 1/4-cup blueberries; 1/4-cup small red seedless grapes; 3 ounces thinly-sliced deli roast beef; and 2 tablespoons bottled fat-free vinaigrette. POINTS value: 5

Wheat Berry Salad and Red Fruit

2008-05-12T12:30:00.003-05:00

I have been looking for Wheat Berry recipies lately. If you have any favorites, please leave a comment!

1/3 cup freshly squeezed orange juice
1/3 cup dried cranberries
3 cups Cooked Wheat Berries
1 large Fuji apple, unpeeled, diced
1/2 cup pecan halves, toasted and coarsely chopped
3 tablespoons raspberry vinegar
3 tablespoons extra-virgin olive oil
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper

Combine orange juice and cranberries in a small bowl. Let stand for 15 minutes. Combine wheat berries, apple and pecans in a large bowl; stir gently. Drain the cranberries, reserving the juice. Stir the cranberries into the wheat berry mixture. Whisk the reserved orange juice, vinegar and oil in a small bowl until combined. Season with salt and pepper. Pour over the salad and stir gently to coat. Refrigerate for at least 30 minutes to allow the flavors to combine. Serve cold or at room temperature.

To toast pecans, spread nuts onto a baking sheet and baje at 350°F, stirring once, until fragrant, 7 to 9 minutes.

Recipe source: Alton Brown

Aebleskivers (Danish Ball Pancakes)

2008-03-22T07:14:00.002-05:00

This is a Danish tradition that requires a special kind of pan. We recently purchased a monk's pan at Williams-Sonoma and have started a new tradition of serving aebleskivers for special holidays.

4 separated eggs
2 tablespoons sugar
1/2 teaspoon salt
2 tablespoons vegetable oil
2 cups buttermilk
1 teaspoon baking soda
1 teaspoon baking powder
2 cups all purpose flour
oil or lard

Beat egg whites until stiff; set aside. Beat rest of ingredients until batter is very smooth. Fold in egg whites. Heat [at a moderate temperature] a well-seasoned monk's pan (see tip below) with 1/8 teaspoon oil or lard in each of the 7 holes. Fill each hole [about three-quarters full] with batter. [Be sure to add a few drops of oil to each well in the pan before the next round of batter.]
When browned on one side (almost right away), turn with knitting needle [or two-tined fork] and keep turning until needle comes out clean after piercing through the cake. [We find that you need to turn these only once.]

Serve with flavored butters, such as maple or cinnamon honey, syrup, jam and brown or white sugar. Tips: You can purchase a cast iron monk's pan at Scandinavia gift shops or at small town hardware stores in Danish communities. As for servings, plan on each person eating 7-10 cakes. Makes approximately 48 pancakes.

recipe source: Lindgren's B&B on Lake Superior

Bean and Sausage Soup for the Slow Cooker

2008-02-18T13:10:00.004-05:00

1 cup diced onion
1 cup diced carrots
1/2 cup diced celery
tsp olive oil
3 garlic cloves, pressed or diced finely
1 lb. smoked sausage, sliced on the diagonal
1 can navy beans, rinsed and drained
1 can great northern beans, rinsed and drained
1 can light red kidney beans, rinsed and drained
1 can Hunt's Fire Roasted Diced Tomatoes
3 cans or 1 box of beef broth
kosher salt
fresh cracked pepper
Italian seasoning (I use Penzey's salt-free Tuscan Sunset)
pinch or two of caraway seeds
handful chopped fresh parsley

This is my own recipe so the directions are fairly simple. I don't measure things like salt and pepper.

Saute the onion and carrot in a tsp of olive oil on the stove for a couple of minutes. Add garlic and cook one minute more. Add to bottom of slow cooker with sausage. Add the drained beans, undrained tomatoes, and beef broth. Season as desired, stir, and cook on low in your slow cooker for about 4 -6 hours or however long your slow cooker tends to take. Add the parsley just before serving.

I served with ceasar salad and fresh bread and butter. Perfect for a chilly day!

Menu: Christmas Eve Dinner

2007-12-24T00:30:00.000-05:00

Appetizers/First Course
Proscuitto-Topped Mushrooms
Wild Field Green Salad

Butternut Squash Soup with Cider Cream

Second Course
Honey-Baked Ham

Scalloped potatoes with goat cheese and herbes de Provence
Roasted Brussels Sprouts and Chestnuts
Cracked Pepper Biscuits with Honey mustard butter

Dessert
Cranberry Shortbread Cookies
Tea or Homemade Cocoa

Butternut Squash Soup with Cider Cream

2007-12-24T00:19:00.000-05:00

10 first-course servings

5 tablespoons butter
2 1/2 pounds butternut squash, halved, peeled, seeded, cut into 1/2 inch pieces (about 6 cups)
2 cups chopped leeks (white and pale green parts only; about 2 large)
1/2 cup chopped peeled carrot
1/2 cup chopped celery
2 small Granny Smith apples, peeled cored, chopped
1 1/2 teaspoons dried thyme
1/2 teaspoon dried sage leaves
5 cups low-salt chicken broth
1 1/2 cups apple cider, divided

2/3 cup sour cream

1/2 cup whipping cream
Chopped fresh chives

Melt butter in heavy large pot over medium high heat. Add squash, leeks, carrots, celery; saute until slightly softened, about 15 minutes. Mix in apples, thyme, and sage. Add broth and 1 cup cider; bring to boil. Reduce heat to medium low, cover, and simmer until apples are tender, stirring occasionally, about 30 minutes. Cool slightly.

Working in batches, puree soup in blender until smooth. Return soup to pot.

Season to taste with salt and pepper.

Boil remaining 1/2 cup cider in heavy small saucepan until reduced to 1/4 cup, about 5 minutes. Cool. Place sour cream in small bowl. Whisk in reduced cider.

(Soup and cider cream can be prepared 1 day ahead. Cool soup slightly. Refrigerate uncovered until cold,then cover and keep refrigerated. Cover cider cream and chill. Bring soup to a simmer before continuing.)

Mix whipping cream into soup. Ladle soup into bowls. Drizzle with cider cream. Top with chives.

From The 2006 Bon Appetit Cookbook

Honey mustard butter

2007-12-24T00:14:00.000-05:00

Makes about 1 cup

3/4 cup unsalted butter, room temperature
1/4 cup honey mustard

Using electric mixer, beat butter in small bowl until fluffy. Add honey mustard and beat until blended.

(Can be prepared ahead. Cover and refrigerate up to 1 week or freeze up to 1 month. Bring to room temperature before using.)

from The 2006 Bon Appetit Cookbook

Cracked Pepper Biscuits

2007-12-24T00:04:00.000-05:00

Makes 16

2 tablespoons unsalted butter
2 tablespoons chopped fresh thyme
1/2 teaspoon coarsely cracked black pepper
1/2 cup whole milk
1 large egg

2 cups all purpose flour
1 tablespoon baking powder
1 teaspoon salt
3/4 cup chilled unsalted butter, cutinto 1/2 inch cubes

Preheat oven to 475. Melt 2 tablespoons butter in heavy small skillet over medium heat. Add thyme and cracked pepper. Saute until fragrant, about 2 minutes. Transfer thyme mixture to small bowl. Whisk in milk, then egg. Chill until mixture is cold.

Blend flour, baking powder, and salt in processor 10 seconds. Add 3/4 cup chilled butter. Using on/off turns, process just until moist clumps form. Transfer dough to floured work surface. Knead just until dough holds together, about 6 turns. Roll out the dough to 1/2 inch thickness. Using 2-inch diameter biscuit or cookie cutter, cut out biscuits. Reroll dough scraps and cut out additional biscuits, making 16 biscuits total. Transfer biscuits to large ungreased baking shet.

Bake biscuits until golden brown, about 12 minutes.

Can be prepped 6 hours ahead. Cool completely. Wrap in aluminum foil and store at room temperature. Before serving, rewarm unwrapped biscuits in 350 warm oven just until headed through, about 8 minutes. Serve warm.

from the 2006 Bon Appetit Cookbook

Scalloped potatoes with goat cheese and herbes de Provence

2007-12-23T23:53:00.000-05:00

Makes 8 servings ...(recipe halved makes 4 servings)

1 1/2 cups whipping cream (3/4 cup)
1 1/2 cups low-salt chicken broth (3/4 cup)
1 cup dry white wine (1/2 cup)
1/2 cup minced shallots (1/4 cup)
3 garlic cloves minced (1 1/2 cloves)
4 teaspoons herbes de Provence (2 tsp)
3/4 teaspoons salt (3/8 tsp)
1 10 oz log soft fresh goat cheese, crumbled (5 oz)
4 lbs russet potatoes, peeled, thinly sliced (2 lbs)

Preheat oven to 400. Butter 13x9x2 inch glass baking dish (or 8x8 dish if halving). Mix first 7 ingredients in large pot. Bring to simmer over medium-high heat. Add half of cheese; whisk until smooth. Cover and refrigerate remaining cheese. Add potatoes to pot; bring to simmer.

Spread potato mixture evenly in prepared dish. Cover with aluminum foil and bake 15 minutes. Uncover and bake until potatoes are very tender and liquid is bubbling thickly, about 50 minutes.

Dot potatoes with remaining cheese. Bake until cheese softens, about 5 minutes. Let stand 15 minutes before serving.

from the 2006 Bon Appetit Cookbook, p. 424

Roasted Peeled Chestnuts

2007-12-23T23:48:00.000-05:00

1/2 pound chestnuts in the shell (14 to 15 pieces)

Preheat the oven to 350.

On the flat side of each chestnut, cut an X through the shell large enough to reach the edges. Place the chestnuts on a cookie sheet in a single layer, flat side up. Roast for 20 minutes, or until a knife easily slides into the nut meat. Peel while still warm. Makes 1 cup.

from Vegetable Love, p. 508

Roasted Brussels Sprouts and Chestnuts

2007-12-23T23:41:00.000-05:00

2 tablespoons unsalted butter
3/4 pound medium Brussels sprouts, trimmed
1 cup Roasted Peeled Chestnuts
Kosher salt to taste

Place a rack in the bottom third of the oven.
Preheat the oven to 500.
Put the butter in an 8 x 12 inch baking pan. melt the butter by placing the pan in the oven for a minute.
Add the Brussels sprouts and chestnuts to the pan. Toss to coat well. Roast for 7 minutes. Turn the pieces over. Roast for another 7 minutes, or until the Brussels sprouts are crisp and browned. Add the salt. Mix well.

Makes 3 cups
From Vegetable Love, p.274

Tomato Basil Bisque

2007-11-12T11:57:00.000-05:00

Is there anything nicer for lunch on a chilly or rainy day than tomato soup and grilled cheese? I maintain there is not! Here is a simple version with just a few ingredients.

1 tablespoon olive oil

1 large onion, chopped

1 tablespoon chopped garlic

6 ounces fresh basil (stems discarded)

1 quart half-and-half

2 fresh ripe tomatoes, chopped

1 28-ounce can whole, chopped or crushed tomatoes

Kosher salt and Fresh Ground Pepper to taste

1. In a Dutch oven or saucier, cook onion in olive oil over medium high heat, about 4 minutes. Stir in garlic and cook about 30 seconds. Add desired amount of kosher salt and fresh ground pepper. Stir in basil and cook about 30 seconds. Add half and half and fresh and canned tomatoes. Simmer 10 to 15 minutes.

2. Puree contents of the pot in a blender or food processor, working in batches if necessary. Serve with a grilled cheese sandwich on sourdough bread (or your favorite kind), a good book, cold weather, and a snuggly blanket.

Butternut Squash Ravioli in Cider Broth

2007-11-11T16:17:00.000-05:00

I am waiting for a special occasion to try this, but it sounds delicious. I found the recipe here:
http://www.epicurious.com/recipes/food/views/104456

1 1/2 pounds butternut squash, halved lengthwise, seeded
2 tablespoons brown sugar
1/8 teaspoon ground cinnamon
1/4 cup pure maple syrup
3 tablespoons butter
1/2 cup water

1 cup ricotta cheese
1/4 cup grated Parmesan cheese
3 tablespoons chopped fresh parsley
1/2 teaspoon chopped fresh thyme

32 (about) gyoza (potsticker) wrappers*

1/3 cup chopped shallots (about 2)
1 1/2 cups chicken stock or canned broth
1/2 cup apple cider

Shaved Parmesan cheese

Preheat oven to 350°F. Place squash, cut side up, in baking pan. Sprinkle with brown sugar and cinnamon; season with salt and pepper. Drizzle with syrup; dot with 1 tablespoon butter. Pour 1/2 cup water into bottom of pan. Bake until squash is tender, about 1 hour. Cool completely.

Scoop out squash into bowl. Mash. Transfer 3/4 cup squash to medium bowl (reserve remaining squash for another use). Mix in ricotta, 1/4 cup grated Parmesan, 2 tablespoons parsley and thyme. Season with salt and pepper.

Place wrappers on work surface. Place 1 level tablespoon filling in center of each. Brush edges with water; fold each in half, pressing edges to seal. (Ravioli can be made 4 hours ahead. Arrange in single layer on foil-lined baking sheets dusted with flour. Cover and refrigerate.)

Melt 2 tablespoons butter in large pan over medium heat. Add shallots; sauté 1 minute. Add stock and cider; simmer 8 minutes. Add 1 tablespoon parsley. Season with salt and pepper.

Working in batches, cook ravioli in pot of boiling salted water until just tender, about 1 minute. Using slotted spoon, divide ravioli among shallow soup bowls. Bring cider broth to simmer; ladle over ravioli. Top with shaved Parmesan.

*Available at Asian markets, gyoza wrappers can also be found in the refrigerated section of many supermarkets. If unavailable, substitute wonton wrappers and cut into 3 1/2-inch rounds.

Bon Appétit
December 2000

Giant Ginger Cookies

2007-11-11T15:54:00.001-05:00

These cookies are SOOOO yummy! They really satisfy a craving for ginger.

Preheat oven to: 350 degrees
Makes: about 24 big cookies

4 1/2 cups all purpose flour
4 teaspoons ground ginger
2 teapsoons baking soda
1 1/2 teaspoons ground cinnamon
1 teaspoon ground cloves
1/4 teaspoon salt
1 1/2 cups shortening
2 cups sugar
2 eggs
1/2 cup molasses
3/4 cup turbinado sugar

In a medium bowl stir together flour, ginger, baking soda, cinnamon, cloves, and salt; set aside. In a large mixing bowl, beat shortening with an electric mixer on low speed for 30 seconds. Add the 2 cups sugar. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and molasses untilcombined. Beat in as much of the flour mixture as you can with the mixer. Stir in any remaining flour mixture.

Shape the dough into 2-inch balls using a 1/4 cup measure or scoop. Roll balls in the 3/4 cup turbinado sugar. Place 2 1/2 inches apart on an ungreased cookies sheet.

Bake in a 350 oven for 11 to 13 minutes or until bottoms are lightly browned and tops are puffed (do not overbake). Cool on cookie sheet 2 minutes. Transfer to a wire rack and let cool.

From The Better Homes and Gardens Cookbook

"Vegetarian" Black Bean Soup

2007-11-11T13:05:00.000-05:00

1 tablespoon olive oil
1 onion, diced
2 garlic cloves, minced
coarse salt and ground pepper
2 zucchini, halved lengthwise and thinly sliced
1 tablespoon chili powder
1 tsp ground cumin
2 cans black beans, rinsed and drained
1 can white beans, rinsed and drained
1 can (28 oz) crushed tomatoes
1 cup chicken broth*
1 cup tomato juice
1 package frozen corn kernels, thawed

In a 5 quart Dutch oven or heavy pot, heat oil over medium-high. Add onion and garlic; season with salt and pepper. Cook, stirring occasionally, until beginning to soften, about 4 minutes.

Add zucchini, chili powder, and cumin. Cook, stirring occasionally, about 6 minutes. Add beans, tomatoes, corn, chicken broth, and tomato juice. Simmer about 10 minutes more.

*(The addition of chicken broth keeps this recipe from being truly vegetarian; you could use water instead).

Modified from an October 2007 recipe from Everyday Food magazine.

Butternut Squash Soup

2007-09-30T23:30:00.000-05:00

Serves 8

1 T. olive oil
1 large onion, sliced
2 pounds butternut squash, peeled, seeded, and cut into 2" chunks
1 box low sodium-chicken broth
1 tsp. pumpkin pie spice
1 tsp. cardamom
1 tsp. crushed red pepper
1-2 cups light cream or half and half
salt and freshly ground black pepper to taste

1. In a large saucepan, heat the oil. Add the onion and cook, stirring as needed, until softened, about 5 min. Add spices.

2. Stir in the squash and cover with broth; bring to a boil. Reduce heat and simmer, covered, until squash is tender, about 30 min. Uncover and simmer 5 min more.

3. With a slotted spoon, squash to a blender or food processor and puree. Stir the puree back into the liquid. Taste and adjust spices as necessary. Stir in the cream. Increase the heat and cook until heated through, about 2 min.

Chicken with Apricot Sauce

2007-09-23T17:49:00.000-05:00

Four 3-oz. skinless boneless chicken breasts
2 cups sliced mushrooms
1 onion, chopped
1 cup low sodium chicken broth
12 dried apricot halves, julienned
1/4 tsp. grated nutmeg
1 T. cornstarch
2 T. brandy (plain or apricot flavored)
4 cups hot cooked spinach fettuccine
2 T. pecan halves, coarsely chopped

1. Spray a large non-stick skillet with cooking spray; heat. Add the chicken and cook until browned, about 2 min. on each side. Transfer to a plate.

2. Spray the same skillet again. Ad the mushroom and onion; cook, stirring as needed, until softened, about 5 min. Add the broth, apricots, and nutmeg; cook, scraping up the browned bits, about 1 min.

3. Return chicken to skillet. Reduce heat and simmer, covered, until cooked through, about 6-8 min.

4. In a small bowl, combine cornstarch and brandy; add to chicken mixture and cook, stirring constantly, until mixture boils and thickens, about 1 min. Serve the fettuccine, topped with the chicken mixture; sprinkle with pecans.

Serves 4
POINTS per serving: 7
Per serving: 384 cal, 6 g fat, 6 g fiber
From Weight Watchers Simply the Best cookbook

Tossed Salad with Mandarin Oranges and Almonds

2007-09-23T17:44:00.000-05:00

2 tablespoons minced parsley
2 tablespoons balsamic vinegar
1 tablespoon evoo
1 garlic clove, minced
1/4 tsp sugar
1/4 tsp salt
1/4 tsp freshly ground black pepper
8 cups torn romaine lettuce
3 celery stalks, sliced
8 scallions, sliced
one 11-oz. can mandarin oranges, drained
2 tablespoons sliced toasted almonds

1. For dressing, combine first 7 ingredients in a small jar and shake well.

2.. In a large bowl, toss together remaining ingredients with dressing.

Serves: 4
Per serving: 107 cal, 6 g fat, 4 g fiber
POINTS per serving: 2

Chicken Tetrazzini

2007-09-23T17:31:00.000-05:00

Serves 2

2 teaspoons unsalted butter
2 celery stalks, diced
2 scallions, thinly sliced
1 tablespoon all-purpose flour
1 cup skim milk
1/3 cup shredded RF cheese
1 cup cubed cooked skinless chicken breast
1 cup cooked elbow macaroni
1/2 cup frozen green peas
7 FF saltine crackers, crumbled

1. Preheat oven to 350.

2. In a large non-stick saucepan, melt the butter. Add the celery and scallions; cook, stirring as needed, until softened, about 4 min.

3. Add the flour and cook, stirring constantly, until lightly browned, about 1 minute. Stir in milk and cook, stirring constantly, until the mixture boils and thickens, about 3 min. Add the cheese and stir until melted.

4. Stir in the chicken, macaroni, and peas; cook, stirring, as needed, until heated through and peas thawed, about 3 min. Transfer to a 1 1/2 quart casserole; top with cracker crumbs. Bake until lightly browned, about 10 min.

Per serving: 406 cal, 10 g fat, 3 g fiber.
Points per serving:8

From Weight Watchers Simply the Best cookbook

Honey Pecan Chicken

2007-08-16T17:33:00.001-05:00

Just double this if you're serving four.

2 tablespoons soy sauce
2 tablespoons honey
1/3 cup finely chopped pecans
1/3 cup crushed cornflakes
2 chicken breasts

Preheat oven to 425 degrees. Line a baking sheet with foil and spray with cooking spray.
Combine soy sauce and honey in a shallow dish, and pecans and cornflakes in another shallow dish.
Dip each chicken breast in honey sauce and then in the pecan crumb mixture. Press extra crumb topping all over chicken breasts and drizzle any extra honey sauce over the tops of the chicken breasts.
Tent with another piece of foil and place in oven for 10 minutes. Remove foil, bake an additional five minutes.

Menu suggestions- serve with:
mashed sweet potatoes with brown sugar, cinnamon, and butter
snow peas sauteed with garlic and a little olive oil

Rachel's Moroccan Chicken

2007-08-12T13:56:00.000-05:00

1 lb. boneless, skinless chicken breast, cut into 1 inch pieces
1/2 medium onion, diced
1/4 cup dried apricots, diced
2 tsp. peanut oil
1 tsp. cumin
1/2 tsp. cardamom
1/2 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. kosher salt
2 big tablespoons Trader Joe's Apricot-Orange jam
1/2 cup chicken broth
1 orange sectioned, all peel and pith removed
1/4 cup sliced scallions, optional garnish

yellow rice

Heat oil in a non-stick skillet. Toss in chicken, onions, and apricots, and season with cumin, cardamom, cinnamon, ginger, and salt as the mixture cooks at medium-high heat..

When chicken is nicely browned and cooked through, add jam to mixture and stir. Mixture will be gloopy. Add chicken broth to de-glaze the pan and create a nice sauce. Turn heat down and stir until sauce is desired consistency. Add fresh orange sections to top and garnish with scallions if desired. Serve alongside yellow (saffron) rice.

Sauteed snow peas and naan would make additional nice side dishes.

Simple Raspberry Muffins

2007-07-08T13:13:00.000-05:00

1 egg, slightly beaten
1/4 cup oil
1/2 cup milk
1 tsp vanilla
1/2 cup sugar
1 1/2 cups flour
2 tsp. baking powder
1/4 tsp. salt
1 1/2 cups fresh or frozen raspberries (or blueberries, or combination)

1. Combine egg, oil, milk and vanilla.

2. Combine dry ingredients and add to egg mixture.

3. Fold in berries.

4. Fill greased muffin cups 2/3 full, sprinkle with additional sugar and bake at 400 degrees for 25 minues. Let cool slightly before serving. Makes 1 dozen.

Lemon Sandwich Cookies

2007-06-03T17:02:00.001-05:00

from Everyday Food, May 2007
These are basically a lemon shortbread cookie with lemon icing in the middle. Yummy!

Notes:

Makes 3 Dozen
Requires at least one hour to chill in fridge
What I did differently: I added some fresh lemon juice to the filling for more lemon flavor and then a little more powdered sugar to achieve the desired consistency.
Be sure to pat the dough out in a very thin layer before chilling to help with rolling the dough out. I had a bit of a hard time rolling it out but I think my dough was too cold.

Ingredients:

For cookies:
2 sticks butter, room temperature
1 cup confectioners' sugar
1 tablespoon finely grated lemon zest (from 1 lemon)
1/2 tsp salt
2 cups all-purpose flour
2 tablespoons granulated sugar (for sprinkling)

For filling:
4 oz. cream cheese, room temperature
1 tablespoon finely grated lemon zest (from 1 lemon)
1 to 1 1/2 cups confectioners' sugar

1. Preheat oven to 350 degrees. In a large bowl, using an electric mixer on high speed, beat butter, confectioners' sugar, lemon zest, and salt until combined. With mixer on low, add flour (dough will be stiff); finish mixing with a wooden spoon.

2. Turn dough out onto a piece of plastic wrap; pat into a disk about 1/2 inch thick. Wrap, and chill until firm, about 1 hour.

3. Unwrap dough; place on a lightly floured piece of parchment or wax paper. With a lightly floured rolling pin, roll dough about 1/8 inch thick (if dough cracks, let it warm up slightly).

4. Cut out cookies with 1 1/2 inch round cutter (re-roll scraps once, chilling if too soft). Place 1 inch apart on two baking sheets; sprinkle with granulated sugar. Bake until barely beginning to brown, about 15 to 20 minutes. Transfer to wire racks to cool completely.

5. Form sandwiches: Place about 1 teaspoon Creamy Lemon Filling (below) between two cookies, sugared sides facing out; squeeze gently.

Creamy Lemon Filling

In a small bowl, mix cream cheese and zest until smooth. Gradually add 1 cup of confectioners' sugar, mixing until smooth. Mix in remaining sugar as necessary to create a firm but spreadable filling.

Easy Beef Burgundy

2007-05-13T14:19:00.000-05:00

Could NOT be easier or more yummy.

From Better Homes and Gardens Low-Carb Slow Cooker Recipes
Makes 6 Servings
333 cal, 18 g fat, 1 g fiber = 8 pts/serving (rice or pasta extra)

1.5 pounds beef stew meat, trimmed and cut into 1 inch cubes
2 T. cooking oil
2 cans condensed cream of mushroom soup
3/4 cup Burgundy wine
1 envelope onion soup mix
8 oz. fresh mushrooms, sliced
Hot cooked whole wheat pasta or brown rice for serving

In a large skillet in hot oil, brown the meat (half at a time if necessary). Drain off fat. Combine soup, wine, onion soup mix in your slow cooker. Stir in meat and mushrooms.

Cover and cook on low heat setting for 8 to 10 hours or high heat setting for 4 to 5 hours. If desired, serve over hot pasta or rice.

Layered Mexican Chicken Casserole

2007-05-13T12:22:00.000-05:00

Delish! This is also great the next day. You can make this with leftover rotisserie chicken if you have some on hand. You could also throw in different kinds of beans, cilantro or other mexican seasonings, whatever you like ... it's very versatile.

2 pounds uncooked chicken breast (boneless & skinless)
30 oz. canned black beans, rinsed and drained
3 cups light sour cream
2 cups shredded Mexican style cheese blend
4 oz. chopped green chiles
2 tsp. ground cumin
1/2 tsp. black pepper
12 medium corn tortillas, cut into 2 inch strips
salsa for serving

1. Preheat oven to 350 degrees. Coat a lasagna pan with cooking spray and arrange half of tortilla strips in one layer on bottom of pan.

2. Place chicken in a medium saucepan and fill with enough cold water to just cover chicken. Set pan over medium high heat and bring to a boil. Reduce heat to medium and simmer until chicken is cooked through, about 10 minutes; drain. When chicken is cool, cut into 1-inch pieces.

3. Meanwhile, assemble together beans, sour cream, 1 cup of shredded cheese, chiles, cumin, and pepper (I threw in a few extra spices too); add chicken when ready and mix well.

4. Add half of chicken mixture to the prepared pan, layer with remaining tortilla strips and then top with remaining chicken mixture. Sprinkle with remaining 1 cup of cheese.

5. Bake until filling is bubbly and cheese is melted, about 30-40 minutes. Let stand 5 minutes before serving. Serves 12, 6 WW points per serving. Serve with salsa on the side, if desired.

Pasta with goat cheese and roasted asparagus

2007-05-11T10:48:00.000-05:00

From Everyday Food, May 2007
This recipe couldn't be simpler or more delicious. Just 5 ingredients!

2 lbs. asparagus, ends snapped off
4 tablespoons butter, cut into cubes
12 oz. cavatappi (corkscrew) or other short pasta
5 oz. goat cheese
2-3 tablespoons snipped fresh chives, for garnish

1. Preheat oven to 450 degrees. Bring a large pot of water to boil for pasta. Place asparagus on a large rimmed baking sheet; dot with 1 tablespoon butter, and season with salt and pepper. Roast until tender, tossing occassionally, 10 to 15 minutes; cut into 2-inch lengths.

2. While aspargus is roasting, generously salt boiling water. Add pasta, and cook until al dente, according to package instructions. Set aside 1 1/2 cups pasta water; drain pasta and return to pot.

3. In a medium bowl, combine goat cheese, remaining 3 tablespoons butter, and 1/2 cup pasta water. Season with salt and pper, and whisk until smooth. Add goat-cheese mixture and asparagus to pasta; toss to combine, adding more pasta water if necessary for sauce to coat pasta. Serve pasta garnished with chives.

550 cal, 20.3 g fat, 7.4 g fiber
Serves 4

Chicken Curry in a Hurry

2007-05-09T09:29:00.000-05:00

1/4 cup low fat mayo
6 oz. fat free plain yogurt
1 tsp. curry powder
1 tsp. ground ginger
3 tablespoons finely minced onion
1 zucchini, diced (optional... you could add whatever veggies are in season or omit)
2 chicken breasts, cut into strips
1 tsp. paprika
1/2 tsp. pepper

Combine first 5 ingredients in a bowl.

Toss chicken with paprika and pepper.

Spray non stick skillet with Pam and turn heat on medium-hight. Saute chicken for 4-6 minutes, until golden brown on both sides.

Turn heat down to low. Add curry mixture, heat through, 3-5 minutes.

Serve with hot rice!

Serves 2.
8 points/serving.

Salmon Chowder

2007-04-27T11:22:00.000-05:00

We usually purchase a big 3-4 pound salmon fillet at Sam's. We cut in thirds and freeze portions of it. This is a good way to use up what's frozen. From my Better Homes and Gardens cookbook.

8 oz. fresh or frozen skinless salmon fillets, cut into 3/4 inch cubes
1/2 cup thinly sliced celery (1 stalk)
1/2 cup chopped onion (1 medium)
1 T. olive oil
4 cups milk
1 can condensed cream of celery soup (I use the low-fat kind)
1 T. snipped fresh dill or 1 tsp. dried dill, crushed (or I use ground dill seed)
1/4 tsp. caraway seeds
1/4 tsp. black pepper
1/8 tsp. salt
1 1/3 cups cubed, peeled potato ( 1 large)

Thaw salmon, if frozen; set aside. In a large saucepan cook celery and onion in hot oil over medium-high heat about 4 minutes or until tender. Stir in milk, soup, dil, caraway seeds, pepper, and 1/8 tsp. salt or to taste. Stir in potato. Bring to boiling; reduce heat. Simmer, covered, for 10 to 15 minutes or until potato is tender. Stir in salmon. Simmer, uncovered, for 2-3 mintues more or until salmon flakes easily with a fork.

p.s. I have added fresh asparagus thinly sliced with the salmon at the end. Yum!

Makes 7 cups as is, Per serving: 215 calories, 9 g fat, 1 g fiber, 15 g protein.

Canadian-Bacon Strata

2007-04-27T11:18:00.000-05:00

(serves at least 6)
Prep time: 25 mintues
Bakes for 1.5 hours

Softened butter for pan
4 English muffins, split, toasted, and cut in half
1/2 pound sliced Canadian bacon, about 10 slices, halved
1 1/4 cups (5 oz.) shredded sharp cheddar cheese
1/3 cup finely shredded Parmesan cheese
8 large eggs
3 cups milk
1 1/2 T. Dijon mustard
coarse salt and ground pepper
1/4 tsp. Tabasco hot sauce

1. Butter a 2 quart shallow baking dish (oval or square); set aside.
In dish, alternately arrange, cut side down, muffin halves and Canadian bacon. Sprinkle with cheddar and Parmesan cheeses. Set aside.

2. In a large bowl, whisk together eggs, milk, mustard, 1/2 tsp. Salt, a pinch of pepper, and hot sauce until combined. Pour over muffins and bacon; cover tightly with plastic wrap. Refrigerate at least 2 hours or overnight.

3. Preheat oven to 350 degrees. Place baking dish on a rimmed baking sheet; remove plastic wrap. Bake until puffed and set in the center (test with a knife), about 1 hour and 30 minutes. (Tent loosely with foil if strata starts to brown too quickly.) Let stand 10 minutes before cutting and serving.

Pioneer Woman Lasagna

2007-04-23T18:29:00.001-05:00

Well I must admit this looks delicious.

As does her cake, and cinnamon rolls... And what an incredibly cool blog!

HT: Seasonal Soundings.

Spring Salad

2007-03-11T14:36:00.000-05:00

1 lb. fresh asparagus, ends snapped off and steamed or roasted just until crisp-tender*
8 cups baby salad greens
2 cups seedless red grapes
8 cooked and drained bacon strips, crumbled
1 (4 oz.) package goat cheese, crumbled
4 green onions, sliced
1/4 cup pine nuts
your favorite Balsamic vinaigrette

Combine all ingredients above and dress salad just before serving. Yum-o!

*You could substitute fresh sugar snap peas for asparagus.

From the March 2007 Southern Living magazine.

Superfast Chicken Tenders

2007-03-11T14:31:00.000-05:00

1-2 lbs. fresh chicken tenders
1/2 tsp. salt
1/3 cup yellow cornmeal
1 (1 oz) envelop Ranch dressing mix
2 Tbs. all purpose flour
1 Tbs. paprika
3 Tbs. olive oil

1. Sprinkle salt evenly over chicken tenders. Stir together cornmeal and next 3 ingredients on a plate or shallow dish. Dredge chicken in mixture, coating both sides.

2. Cook, in batches if needed, in hot oil, about 5 minutes each side or until nicely browned and cooked through the middle.

French Onion Biscuits

2007-03-11T14:24:00.000-05:00

These biscuits epitomize yum-yum for the tum-tum and are easy peasy.

1 (8 oz.) carton French onion dip
1 /4 cup milk
1 Tbsp. finely chopped fresh parsley
2 cups all-purpose baking mix
1 Tbs. butter, melted

1. Whisk together first 3 ingredients until smooth. Stir in baking mix until well blended. Divide dough into 12 equal prtions, and arrange on a lightly greased baking sheet. Brush tops of dough with melted butter.

2. Bake at 450 degrees for 7-8 minutes or until lightly golden. Let stand 5 minutes before serving.

From the March 2007 issue of Southern Living magazine.

Triple Coconut Cake

2007-03-11T13:51:00.000-05:00

This beauty has a triple knockout flavor: coconut extract in the cake, coconut milk in the frosting, and pretty sweetened flaked coconut as garnish. And it's a breeze to make since you start with a cake mix.

Cake:
1 package Pillsbury Moist Supreme Classic White Cake Mix with pudding
1 1/4 cups buttermilk
1/4 cup butter, melted
2 large eggs
2 tsp. vanilla extract
1/2 tsp. coconut extract

Frosting:
1/2 cup butter, softened
3 oz. cream cheese, softened
16 oz. powdered sugar
1/4 cup coconut milk
1 tsp. vanilla extract
1/2 tsp. coconut extract
1/2 cup sweetened flaked coconut for garnish

Coat two 9 inch cake pans with Baker's Joy and set oven temperature to 350 degrees.

Beat first 6 ingredients at low speed with an electric mixer just until moistened. Increase speed to medium and beat 2 minutes, stopping to scrape bowl as needed. Divide batter evenly between the two cake pans, and place in oven for 32-35 minutes according to cake mix package directions. Cake is done when a knife inserted comes out clean. Cool in pans for about 10 minutes, then invert onto plates and cool completely before frosting, at least one hour.

To make frosting: Beat butter and cream cheese at medium speed until creamy. Gradually add powdered sugar, beating at low speed until blended. Increase speed to medium and slowly add in coconut milk and extracts; beat until smooth. Frost cake layers as desired, the sprinkle the top of frosted cake with sweetened flaked coconut.

Adapted from the recipe for Basic White Cupcakes in Southern Living March 2007.

Chunky Potato-Crab Chowder

2007-03-08T11:50:00.000-05:00

Delicious soup in 30 minutes! Cream corn makes it easy. Great with oyster crackers and a green salad.

2 tablespoons butter
1 cup chopped onion
3/4 cup chopped celery
1 garlic clove, minced
3 1/2 cups cubed red potato
3 tablespoons all-purpose flour
2 1/2 cups milk
1/2 tsp dried thyme or 1 tsp fresh thyme
1/2 tsp black pepper
1/4 tsp grated nutmeg
1 can cream-style corn
14 oz. chicken broth
8 oz. lump crabmeat
3 tablespoons chopped fresh parsley
1 tsp salt

Melt butter in a Dutch oven over medium-high heat. Add onion, celery, and garlic; saute 4 minutes. Add potato; saute 1 minute. Sprinkle with flour, and cook 1 minute, stirring constantly.

Stir in milk, thyme, pepper, nutmeg, corn and broth. Bring to a simmer over medium heat, stirring frequently.

Cover, reduce heat, and simmer 20 minutes or until potato is tender, stirring occasionally. Stir in crab, parsely, and salt; cook 5 mintues, stirring occasionally.

Yield: 6 servings, serving size 1 1/2 cups. Calories 265; fat 6.8; fiber 3.1

From the best of Cooking Light vol. 5

Hearthside Rye Muffins

2007-02-19T19:35:00.000-05:00

I found this delighful recipe on the package of Bob's Dark Rye Flour. Before baking, I sprayed the muffins with cooking spray and sprinkled on sesame seeds for an extra-nice texture. I served these warm with buttery spread alongside bean and bacon soup. Delish!

1 cup Whole Wheat flour
1 cup Bob's Red Mill Dark Rye flour
2 Tbs. Turbinado Sugar or Brown Sugar
1 tsp. salt
1 tsp. baking powder
1/2 tsp. baking soda
2 tsp. caraway seeds
1 cup milk
1 egg
1/2 cup oil

Mix together dry ingredients. Combine liquids and stir into dry ingredients. Spoon into greased muffin pan. Bake at 400 degrees for 15 minutes. Makes 12 very special muffins.

Raisin Bran Muffins

2007-02-19T19:22:00.000-05:00

Makes 1 dozen

3 cups raisin bran cereal
1 1/2 cups milk
1 cup whole-wheat flour
1 cup all-purpose flour
4 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup vegetable oil
2 large eggs, slightly beaten
1/2 cup packed dark-brown sugar

1. Preheat oven to 400 degrees. Line a 12 standard size muffin tin with foil cups, or lightly grease. In a medium bowl, combine cereal and milk; let stand until softened, about 5 minutes. In a small bowl, whisk together flours, baking powder, cinnamon, and salt.

2. Stir oil, egg, and sugar into cereal mixture. Fold into flour mixture. Divide batter evenly among muffin cups. Bake 20 to 25 minutes, until a knife inserted into the center comes out clean. Store up to 5 days at room temperature in a resealable plastic bag.

per muffin: 265 calories, 11.7 g fat, 3.6 g fiber

Broccoli Cheese Soup

2007-02-11T20:42:00.000-05:00

1 T. olive oil
1 medium onion, fine dice
1 T. garlic powder
1 tsp. dried parsley
1/4 tsp. salt, or more to taste
1/4 freshly ground black pepper, or to taste
16 0z. frozen broccoli
1 32 oz. box chicken broth
16 oz. 2% milk Velveeta Cheese
1/2 cup skim milk
1/4 cup cornstarch
1/2 cup water

Directions:
Heat the oil in a 3 qt. or larger saucier. Add the onion and stir, add the garlic powder, parsley, salt and pepper and continue stirring until the onion is translucent, about 3 or 4 minutes.

Stir in the frozen broccoli and chicken broth, and let the mixture come to a boil. Cover and turn heat down to low to simmer for 5 minutes or until broccoli is no longer frozen.

Meanwhile, cube up the Velveeta and dissolve the cornstarch into the water with a whisk. Remove the lid after soup has simmered for a few minutes and add the velveeta, stirring as it melts. Add the milk and stir, then add the cornstarch mixture and keep stirring until all the cheese has melted and the soup is thickened and bubbly.

Serve hot with crackers or nice bread and a simple green salad.

Pasta with Butternut Squash and Thyme

2006-12-04T21:58:00.000-05:00

From Cook's Illustrated The Quick Recipe, p. 129

1/2 cup slivered almonds
1 tablespoon EVOO
1/2 medium onion, chopped ifne
1 1/2 pounds butternut squash, peeled, seeded, and cut into 1/2 inch dice
1 T. chopped fresh thyme leaves
3/4 cup chicken broth
salt
1 lb. gemelli or spiral pasta
2 T. chopped fresh parsley leaves
1/2 cup grated Parmesean cheese, plus a bit more for table
1 -2 T. lemon juice to taste
black ground pepper

1. Bring 4 quarts water to a boil in large pot.
2. Place almonds in a large skillet and set over medium high-heat. Toast, stirring often, until the almonds are fragrant and lightly browned, about 3 minutes. Transfer to a small bowl.
3. REturn the pan to medium-high heat, add the oil, and heat until oil is shimmering but notsmoking.Add the onion and cook until just softened, about 3 minutes. Add the squash, thyme, and broth; reduce the heaet to medium and cover. Cook until squash is tender but retains its shape, 4 to 5 minutes.
4. Meanwhile, add 1 T. salt and the pasta to the boiling water, stir to separate, then cook until al dente. Reserving 1 cup of pasta water in a measuring cup, drain pasta and return to the cooking pot. Add the squash mixture, parsley, Parmesean, lemon juice, and 1/2 cup reserved pasta water. Mix until combined, adding more cooking water as neccessary to moisten the pasta. Adjust the seasonings with salt and pepper to taste. Serve immediately, passing more cheese at the table.

Chicken Pie Casserole

2006-12-04T21:51:00.000-05:00

I made this up as I went along and found it delightfully easy and perfect for a cold winter's weeknight! You could of course substitute with what you have on hand - use deli meat instead of ham steak, or pulled rotisserie chicken; use whatever vegetables are hanging about your freezer; use condensed cream of chicken soup instead of mushroom, etc.

For filling:
10 oz package frozen peas and carrots
2 cups diced chicken
1 average ham steak, diced
1 can cream of mushroom soup
1 envelope of dried Lipton cream of chicken soup
about 3/4 cup milk

For topping:
3/4 cup shredded Cheddar cheese
1 cup biscuit baking mix
1/4 cup milk
1 1/2 teaspoon dried Italian seasoning
2 eggs

PREPARATION:
Heat oven to 375°.

Combine the frozen peas and carrots, chicken, ham steak, can of soup, and cream of chicken soup envelope in a sauce pan. Fill empty soup can up about 3/4 with milk and add to mixture on stove until mixture is creamy and not too thick. Add a little more milk as needed for desired consistency. Bring mixture to a boil, stirring well, then turn down to low and keep warm while making topping.

In a bowl, combine the grated cheese, baking mix, milk, herbs, and eggs.
Add the warm chicken mixture into an ungreased 2-quart baking dish. Spread biscuit mixture evenly over the top with a spatula.

Bake in 375° oven for about 35 minutes, until crust is browned and filling is bubbly. Remove from oven and let stand for 5 minutes.

Baked Ziti with Turkey Sausage

2006-11-11T19:24:00.000-05:00

Makes 8 servings
POINTS value per serving: 6

Ingredients
* 3/4 pound mild turkey sausage, casings removed
* 1 medium onion, chopped
* 1 medium green bell pepper, cored, seeded and chopped
* One 28-oz can diced tomatoes
* One 10-oz package frozen peas, thawed
* 2 Tbsp tomato paste
* 1 tsp dried oregano
* 1 tsp dried basil
* 1/2 tsp dried thyme
* 1/2 tsp fennel seeds
* 1/2 tsp freshly ground black pepper
* 12 oz dried whole wheat ziti, cooked according to the package's instructions and drained
* 6 oz fat-free Mozzarella cheese, grated

1. Position the rack in the center of the oven and preheat the oven to 350°F.
2. Crumble the sausage meat into a large saucepan and brown over medium heat, stirring often, about 4 minutes.
3. Drain off any fat, then add the onion and bell pepper. Cook, stirring often, until softened, about 3 minutes.
4. Stir in the tomatoes, peas, tomato paste, oregano, basil, thyme, fennel seeds, salt and pepper. Bring to a simmer, then reduce the heat and cook uncovered 5 minutes, stirring often.
5. Stir in the pasta and half the grated cheese. Spread evenly into a 9 x 13-inch baking pan. Top evenly with the remaining cheese.
6. Bake until the cheese has melted and the casserole is bubbling, about 20 minutes. Let stand 10 minutes at room temperature before serving.

Mike's Birthday Party Menu

2006-10-27T17:21:00.000-05:00

prosciutto-topped mushrooms

cheesy cucumber bites

Red Velvet Cake

fruit, cheese, & crackers tray

Mulled Apple Cider
Mix one gallon apple cider with one 5.65 oz. package Aspen brand mulling spices (available at Hallmark) and warm on stove or in slow cooker.

Sam Adam's Octoberfest seasonal ale

Paula Deen's Gooey Pumpkin Butter Cake

2006-10-27T17:14:00.001-05:00

1 (18.25-ounce) box yellow cake mix or spice cake mix
1 egg
1/2 cup (1 stick) butter, melted

Filling
1 (8-ounce) package cream cheese, softened
1 (15-ounce) can pumpkin pie filling
3 eggs
1 teaspoon pure vanilla extract
1 (16-ounce) box confectioners' sugar
1/2 cup (1 stick) butter, melted
pecan halves

1. Preheat oven to 350 degrees. Lightly grease a 13x9x2-inch baking pan.

2. In the bowl of an electric mixer, combine cake mix, egg, and butter and mix well. Pat into the bottom of prepared pan and set aside.

3. Still using an electric mixer, beat cream cheese until smooth; add pumpkin, eggs and vanilla. Dump in confectioners' sugar and beat well. Reduce speed of mixer and slowly pour in butter. Mix well.

4. Pour filling from step 3 onto cake mixture and spread evenly. Bake for 40 to 50 minutes. Don't be afraid to make a judgment call on the cooking time, because oven temperatures can vary. You want the center to be a little gooey, so don't bake it past that point!

5. Remove from oven and allow to cool completely. Cut into squares, top with a pecan half.

cheesy cucumber bites

2006-10-27T16:58:00.001-05:00

6 oz. cheddar cheese
1 package (8 oz) cream cheese
3 to 4 tablespoons milk
1/4 tsp dried dill
1/8 tsp garlic powder
pinch ground black pepper
2 seedless cucumbers, trimmed

1. Cut up cheddar cheese and place in food processor. Pulse until broken up and almost ground. Add cream cheese, milk, dill, garlic powder and pepper. Pulse to blend evenly. Transfer to a large heavy duty plastic bag.
2. Peel cucumber in vertical strips. Cut into 3/4 inch thick slices,about 15 per cucumber. Scoop a small amount of flesh from the center of each slice. Let slices sit, hollow-side down, onpaper towels for 5 minutes.
3. Snip a corner from the bag with filling. Pipe the filling into each cucumber slice, dividing equally. Serve immediately.

From Family Circle, October 2006

prosciutto-topped mushrooms

2006-10-27T16:31:00.000-05:00

16 large brown or white mushrooms
3 thin slices prosciutto (about 2.5 ounces)
1/4 cup soft sun-dried tomatoes, chopped
1 slice whole wheat bread, made into crumbs
1 egg yolk
3 tablespoons grated Parmesean cheese
2 tablespoons chopped fresh parsely
1/8 tsp dried oregano
1/8 tsp garlic powder

1. Heat oven to 375. Line a large baking sheet with with foil. Wipe mushrooms with a damp cloth. Trim stems; remove and chop finely. Place caps, curved side down on prepared baking sheet.
2. Heat prosciutto in a 10-inch non-stick skillet over medium-high heat. Cook 4 minutes, until sizzling. Reduce heat to medium and add diced mushroom stems, tomatoes, and 1/4 cup water to skillet. Cook an additional 4 minutes until most of the liquid has evaporated. Remove from heat; stir in bread pieces. Cool 2 to 3 minutes, then stir in egg yolk, grated Parmesean, parsely, oregano, and garlic powder.
3.Gather stuffing together; if it does not hold together, add 1 tbs. water. Mound stuffing into mushrooms, a generous tablespoon for each. Bake mushrooms at 375 for 15 to 18 mintues, until browned on top. Let cool slightly before serving.

From Family Circle, October 2006

Turkey-Sausage Kebabs

2006-09-21T14:16:00.000-05:00

These were YUMMY and super-easy.

Serves 4
Per kebab: 218 cal, 11 g fat, 2 g fiber
WW PTS: 5
from WWM Sep/Oct 2006

1/4 cup RF balsamic salad dressing
1 T chopped fresh oregano
1 large garlic clove, pressed
1/4 tsp freshly ground pepper
3 sweet Italian turkey-sausage links (about 3/4 lb), cut crosswise into 12 pieces
12 fresh or dried bay leaves
1/2 red onion, cut into 12 pieces
1 large bell pepper, any color
1 large zucchini, cut crosswise into 8 pieces

1. Line the broiler pan with foil. Spray the broiler rack with nonstick spray and preheat the broiler. If using wooden skeweres and/or dried bay leaves, soak them in water 30 minutes.

2. Meanwhile, combine the dressing, oregano, garlic, and ground pepper; set aside.

3. Alternately thread the sausage, bay leaves, red onion, bell pepper, and zucchini on 4 skewers. When threading the sausage, go through the casing sides, not through the cut ends. Place the kebabs on the broiler rack and brush with half the dressing mixture. Broil the kebabs 5 inches from the heat, 6 minutes. Turn, brush with remaining dressing, and broil until the sausages are cooked through, 6-7 minutes longer. Discard the bay leaves before eating.

Farfalle Bolognese

2006-09-21T13:52:00.000-05:00

Serves 4
WW Pts per serving: 10
480 cal, 11 g total fat, 5 g fiber

2 T. EVOO
2 garlic cloves, minced
1/2 cup chopped onion
1 small carrot, chopped
1 tsp dried oregano
1 lb. lean ground beaf (or any combination lean ground beef, veal, chicken)
1 (28 oz) can diced tomatoes, drained
1/2 cup red wine
1/4 cup grated Parmesean cheese
1/2 tsp salt
1/4 tsp ground black pepper
1/2 lb. farfalle (bow-tie pasta)

Heat the oil in a large nonstick skillet over medium high heat. Add the garlic, onion, carrot, and oregano; cook, stirring occasionally, until the vegetables begin to soften, about 4 minutes. Add the lean meat(s) and cook until no longer pink, about 4 minutes longer. Add the tomatoes and wine and bring to a boil. Reduce the heat and simmer, stirring occasionally, until the sauce begins to thicken, about 15 minutes. Remove from the heat and stir in the Parmesean cheese, salt, and pepper.

Meanwhile, bring a large pot of salted water to a boil. Add the farfalle and cook according to package directions; drain. Serve the sauce over the pasta.

Mandarin Salmon Wraps

2006-09-21T13:17:00.000-05:00

If you have leftover salmon from a previous night's dinner, this is a great way to use it for lunch.

Serves 6
Per Serving (1 wrap): 158 cal, 7 g fat, 2 g fiber or 3 WW PTS

1 (14 3/4 oz) can salmon, drained -or same amt. cooked salmon
1 (11 oz) can Mandarin oranges, undrained
1/2cup finely chopped scallions
2 T. peanut butter
1 T. plus 1/4 cup ginger-flavored soy sauce (such as Whole Foods brand)
1 T. fresh lemon juice
2 cloves garlic, pressed
6 whole wheat flour tortillas
1 T. rice vinegar

Drain oranges and reserve 2 T. liquid. Chop enough oranges to equal 1/2 cup and reserve the remaining organges for a green salad you can have on the side.

Whisk together peanut butter and 1 T. of soy sauce with lemon juice and garlic. Combine this mixture with salmon, green onions, and chopped oranges. Spoon a portionof the salmon filling in each tortilla and wrap it up to serve.

In a small bowl, combine remaining 1/4 cup soy sauce, reserved orange juice and Tablespoon of rice vinegar to serve on the side as a dipping sauce.

Tuna, Sun-Dried Tomato, and White-Bean Salad

2006-09-21T13:07:00.000-05:00

Serves 1
WW Pts. per serving: 6
300 cal, 6 g fat, 8 g fiber
from WWM March/April 2006

3 large sun-dried tomatoes (not in oil) cut into 1/4 inch pieces
1 T. red-wine vinegar
1 T. balsamic vinegar
1 tsp. EVOO
1/4 tsp. salt
1/4 tsp. black pepper
1/2 cup rinsed and drained canned white beans
1 3 oz. can tuna, drained
1/2 stalk celery, diced
1 scallion, thinly sliced
4 large fresh basil leaves, torn

1. For dressing: combine tomatoes and vinegars in a glass measure. Nuke for 15 seconds. Cover and let stand until softened, about 5 minutes. Stir in oil, salt, and pepper.

2. Meanwhile, combine the beans, tuna, celery, and scallion in a small bowl. Add the dressing and toss to coat. Sprinkle with the basil and serve! Or refrigerate for up to 4 hours in an air-tight container.

Turkey and Zesty Slaw Wrap

2006-09-21T13:00:00.000-05:00

Serves 1
WW Pts per serving (1 wrap): 3
194 cal, 5 g fat, 5 g fiber
from WWM March/April 2006

3/4 cup broccoli-coleslaw mix
2 teaspoons horseradish mustard
1 1/2 teaspoons apple-cider vinegar
1/2 teaspon EVOO
1/4 teaspoon freshly ground pepper
Pinch salt
Pinch sugar
1 (8 inch) whole-wheat flour tortilla
2 slices smoked turkey (about 2 oz)

1. Combine the coleslaw mix, mustard, vinegar, oil, pepper, salt, and sugar in a medium bowl.

2. Place the tortilla on a microwavable plate. Cover with a paper towel and nuke for 15 seconds. Spread the tortilla evenly with the coleslaw mixture. Fold the bottom over and roll up to enclose the filling. Serve right away or refrigerate for up to 4 hours.

Super Versatile Quiche, a.k.a. Alton Brown's "Refrigerator Pie"

2006-09-21T12:45:00.000-05:00

Recipe courtesy Alton Brown and the Food Network

Basic Ingredients for:

1 cup heavy cream, half-and-half, or whole milk
2 eggs
2 pinches kosher salt
Freshly grated nutmeg

(The above make what is called a "royale.")

1 frozen 9 inch pie crust (or I really like Pillsbury's refrigerated kind; they come rolled in plastic, 2 to a box)

The fun and "versatile" part:
Use any one of the following combinations, or be creative with whatever you have in your fridge. Only takes about a cup of combined ingredients.

- Cooked spinach, cheddar cheese, cubed cooked ham
- Bacon, sauted leeks or onion, gruyere cheese
- Roasted chicken, sundried tomatoes, goat cheese
- Blanched asparagus and smoked salmon

Directions:
In a nonreactive, stainless steel bowl, combine the cream, half-and-half or milk and the eggs. Whisk until combined thoroughly. Add the salt and nutmeg. Whisk to combine.

Heat oven to 350 degrees. Evenly distribute the pie fillings in the pie crust. Do not overfill. Do not pour too much royale into the crust; the eggs will expand upon cooking. Bake the pie until it is firm to the touch like set Jell-O, about 45 minutes. Cool the pie for at least 15 minutes before slicing.

10 Minute Tortellini

2006-09-21T12:25:00.000-05:00

Serves 4

coarse salt and ground pepper
1.5 lbs. frozen cheese tortellini
1 package (10 oz.) frozen peas
2 tbs. butter
1 garlic clove, smashed (NOT pressed)
1/2 cup shredded Parmesean cheese

1. In a large pot of boiling salted water, cook tortellini about 2 minues less than package instructions (so probably for only a couple minutes). Add peas; cook until pasta is al dente and peas are tender, 2 minutes more. Reserving 1 cup of pasta water, drain. Set aside pasta and peas.

2. Melt butter in pasta pot over medium-low heat. Add garlic, cook until fragrant, about 1 minute. Discard garlic.

3. To pasta pot, add pasta and peas, Parmesean, and 3/4 cup reserved pasta water; season with salt and pepper. Toss to coat. Add more pasta water, if necessary, to thin sauce. Serve, topped with additional Parmesean if desired.

Per serving: 674 calories, 18.8 grams fat, 6.7 grams fiber or a whopping 14 WW points.
But it is yummy and super quick - so save your points for a splurge!

from Food magazine, issue 35, September 2006, p. 106

Categories: Categories: Pasta

Lamb Lentil Stew

2006-07-10T20:17:00.000-05:00

12 oz. lean boneless lamb or beef, cut into 1/2 inch cubes
1 tbs. cooking oil
1 cup thinly sliced celery (2 stalks)
1 cup coarsely chopped carrots (2 medium)
1 cup dry lentils, rinsed and drained
1 10.5 oz. can condensed French onion soup
1.5 tsp. dried thyme, crushed
1/2 tsp. salt
1/2 tsp. black pepper
3 1/4 cups water

1. In a large skillet, brown meat in hot oil. Drain fat. Meanwhile, place celery, carrots, and lentils in slow cooker. Top with meat. Stir in soup, thyme, salt, and pepper. Gradually stir in water.

2. Cover and cook on low-heat setting for 7 to 8 hours or high heat setting for 3 to 4 hours.

Note: When I made this, I used about a pound of lamb, and substituted lipton dry onion soup mix for the condensed soup, adding in a little port wine for extra liquid and flavor.

Daniel: enjoy! Let me know if you make this!

Provencal Chicken Strips

2006-06-14T13:04:00.000-05:00

From the Weight Watchers New Complete Cookbook

Makes 4 Servings

2 teaspoons olive oil
3/4 pound skinless boneless chicken breasts cut into 2" strips
6 scallions, sliced (or use shallots)
2 garlic cloves, minced
6-8 plum tomatoes, chopped
2 tablespoons chopped parsley
1 tablespoon capers, rinsed and drained
1 tsp red-wine vinegar
1/4 tsp dried rosemary leaves or 1/2 tsp fresh
3 cups hot cooked wide noodles

1. In a large nonstick skillet, heat the oil. Saute the chicken, stirring constantly, 4 min. Add the scallions and garlic; cook, stirring until chicken is cooked through, 2-4 more min.

2. Stir in tomatoes, parsley, capers, vinegar, and rosemary. Reduce heat and simmer until liquid evaporates, about 10 min. Serve the chicken mixture over the noodles.

Per serving: 288 cal, 5 g fat, 5 g fiber; WW PTS= 5.

Enchiladas Verdes

2006-06-14T12:51:00.000-05:00

From WW magazine, Sep/Oct. 2004
These are not nearly as good as my Papa's green enchies, but they are quite healthy!

UPDATE: We made these tonight, and they were quite good. However, I added some salt to the green sauce and next time will add another jalepeno or two, as I like ours a bit more caliente. They were tasty with some fresh homemade salsa and a dollop of sour cream. Black beans and/or rice would be a nice side.

2 teaspoons vegetable oil
1 onion, chopped
3 tbs. sliced almonds
1 garlic clove, minced
1 cup FF cottage cheese
1/3 cup light sour cream
1 10 oz. box frozen chopped spinach, thawed and squeezed dry
8 medium tomatillos, quartered, paperyhusks removed and rinsed before cutting
1 cup chopped scallions
2/3 cup chopped cilantro
1 jalepeno pepper, roasted, peeled, seeded and chopped
2 tablespoons fresh mint
1/2 tsp ground cumin
1/2 tsp ground corriander
12 6 inch corn tortillas
3/4 cup shredded Monterey Jack cheese

Preheat the oven to 350 degrees and spray a large baking dish with nonstick spray.
1. Heat the oil in a large nonstick skillet over high heat, then add the onion, almonds and garlic, and cook, stirring, until the onion and almonds are golden, about 8 min. Transfer to a plate to cool.
2. Puree the cottage cheese in a food processor or blender. With the machine running, add the sour cream. Transfer the mixture to a large bowl and stir in the spinach andthe oninon-almond mixture.
3. In a clean bowl, puree the tomatillos, scallions, cilantro, jalapeno, mint, cumin, and corriander. Transfer the sauce to a shallow bowl.
4. Heat a cast-iron or heavy bottomed skillet over medium heat. Add a tortilla and toast until pliable, about 15 seconds each side. Dip the tortilla into the tomatilla sauceto coat lightly on both sides.
5. Place a spoonful of the cheese-spinach filling slightly to one side of the center and roll up. Transfer the roll to the baking dish. Repeat with the remaining tortillas, sauce, and filling to make 12 enchiladas. Spoon the remaining sauce over the enchiladas; then sprinkle cheese over the top. Cover the dish with foil and bake until hot and melted, about 25-35 minutes.

Per serving (1 enchilada): 160 cal, 7 g fat, 4 g fiber; WW PTS=3.

Pains au Chocolat

2006-06-14T12:38:00.000-05:00

From WW magazine, Sep/Oct. 2004: "Only the French could elevate a simple bread-and-chocolate sandwich to these heights: a warm, cream gush of chocolate wrapped in crisp, flaky pastry. With reduced-fat croissant dough available in your supermarket, this glorious treat is ready in minutes."

I like to pair this with an orange and coffee drink made with milk for an indulgent 5 pt. breakfast!

1 (8 oz) tube reduced-fat croissant dough
2 oz. good-quality bittersweet chocolate, chopped, or 4 tablespoons semisweet choc. chips
1 large egg white,lightly beaten
2 tsp. sugar

1. Preheat the oven to 375. Line a baking sheet with foil.
2. Unroll the dough and separate into 8 triangles. Spread 1/2 tablespoon of chopped chocolate (or 12 chips) in a then line 1/2 inch above the bottom of each triangle. Roll up, starting from the bottom and ending with the point, curving slightly to form a crescent. Place the croissants on the baking sheet, points tucked under, 2 inches apart.
3. Brush the tops of the croissants with the egg white, then sprinkle eachwith 1/4 tsp. sugar. Bake until golden, about 15 min. Let cool, then serve.

Per serving (1 croissant): 129 cal, 6 g fat, 1 g fiber; WW PTS=3.

Tip: Store any cooled leftovers in an airtight container at room temp. Warm in a 200 degree oven for 10 min. before serving again.

Black Bean Soup with Pepper Cheese Toasts

2006-06-14T12:14:00.000-05:00

1/4 cup chopped onion
1/4 cup chopped green bell pepper
1/2 cup chopped ham
1 15oz. can black beans, rinsed and drained
1 14 oz. can FF chicken broth
1 1/2 tbs. italian-flavored tomato paste
1 tsp. ground cumin
2 tbs. RF sour cream
1 tbs. chopped fresh cilantro

Place a large nonstick saucepan over medium-high heat until hot. Add onion and pepper; saute 3 min. or until vegetables are crisp-tender.

Add chopped ham, beans, and chicken broth to onion mixture. Stir in tomato paste and cumin; bring soup to a boil, reduce heat, and simmer 5 to 6 min. or until soup is slightly thickened.

Ladle soup into individual bowls; dollop each serving evenly w/ sour cream, and sprinkle with cilantro. Yield: 2 servings (serving size: 1 1/4 cups).

Cal=258, fat=3.3 g, Fiber=12.1 g, WW PTS=5.

Pepper Cheese Toasts

4 (1/2 inch thick) slices French bread baguette
1/4 cup shredded pepper jack cheese

Preheat oven to 350. Sprinkle 1 tbs. cheese on each bread slice, bake for 5 min. or until cheese melts. Yield: 2 servings, 2 slices each.

Cal=111, fat=4.9 g, fiber=0.6g. WW PTS=3

Found in Cooking Light Suppers, p. 164

Honey-Soy Chicken with Mango Salsa

2006-04-07T17:33:00.000-05:00

This dish is so fresh --great for spring. Very healthy, too.
Serves 2
Weight Watchers Points per serving = 7

2 Tbs honey
2 Tbs soy sauce (I like Whole Foods brand Soy Ginger sauce)
1 mango fruit - peeled and choped into small chunks
1 cucumber - peeled, seeded and cubed
1/2 bunch green onions- sliced on the diagonal
1 lime
1 1/3 cup cooked couscous
12 oz boneless, skinless chicken breast

Marinate chicken in honey and soy sauce (30 min or overnight). Combine mango, onion, and cucumber in a bowl. Cut lime in half and squeeze juice over fruit salsa, toss with fingers. Meanwhile, cook chicken breast in nonstick pan until tender and browned. Serve chicken topped with mango salsa on a bed of couscous.

pic

2006-03-08T13:05:00.000-05:00

Cook's Country Skillet Lasagna

2006-03-03T22:14:00.000-05:00

Yummy lasagna on a weeknight? You bet!
This doesn't seem very exciting when you begin, but it turns out really great.

Serves 4 to 6

1 (28 oz) can diced tomatoes
water
1 tablespoon olive oil
1 medium onion, minced
salt
3 garlic cloves, minced
1/8 tsp red pepper flakes
1 pound meatloaf mix (combination of ground beef, pork, and veal)
10 curly-edged lasagna noodles, broken into 2-inch lengths
1 (8 oz) can tomato sauce
1/2 cup plus 2 tablespoons grated Parmesean cheese
pepper
1 cup ricotta cheese
3 tablespoons chopped fresh basil

1. Pour tomatoes with their juices into 1-quart liquid measuring cup. Add water until mixture measures 1 quart (4 cups).

2. Heat oil in large 12 inch skillet over medium heat until shimmering. Add onion and 1/2 teaspoon salt and cook until onion begins to brown, about 5 minutes. Stir in garlic and pepper flakes and cook until fragrant, about 30 seconds. Add ground meat and cook, breaking apart meat and cook, breaking apart meat, until no longer pink, about 4 minutes.

3. Scatter pasta over meat in a single layer but do not stir yet. Pour diced tomatoes with juices and can of tomatoe sauce over pasta. Cover; bring to a simmer. Reduce heat to medium low and simmer, stirring occasionally, until pasta is tender, about 20 minutes.

4. Remove skillet from heat and stir in 1/2 cup Parmesean. Season with salt and pepper. Dot with heaping tablespoons of ricotta, cover, and let stand off heat for 5 minutes. Sprinkle with fresh basil and remaining 2 tablespoons Parmesean. Serve.

Substitute ideas:
switch the meatloaf mix out for 1 pound Italian sausage; add 1 chopped red bell pepper to skillet with onion.

Chicken with Creamy Chive Sauce

2006-02-12T17:32:00.000-05:00

A slow cooker recipe - easy comfort food at its best - full of yummy flavor.
Takes 10 minutes max to put together, then about 4 hours in the slow cooker.

6 skinless, boneless chicken breast halves (about 1 1/2 pounds)
1/4 cup butter
1 0.7 oz package dry Italian salad dressing mix
1 10 3/4 ounce can condensed golden mushroom soup (or cream of mushroom - low fat is good)
1/2 cup dry white wine
1/2 of an 8-oz. tub cream cheese with chives and onion
Hot cooked pasta or rice (optional)
snipped fresh chives (optional)

1. Place chicken in slow cooker. In a medium saucepan, melt the butter. Stir in the dry Italian dressing mix. Stir in mushroom soup, wine, and cream cheese until combined (a whisk works well). Pour sauce over the chicken.

2. Cover and cook on low-heat setting for 4 to 5 hours. Serve chicken with sauce. If desired, serve with hot pasta or rice and sprinkle with chives.

Yogurt Corn Bread

2006-02-12T17:17:00.000-05:00

This is another bread that features plain yogurt for a very moist result. The orange zest is a unique addition for corn bread and makes for a nice bright flavor. I served this with a big pot of navy beans this week, and then we had it toasted with honey the next morning for breakfast. I found this recipe in "The Bread Bible" Cookbook.

1 cup fine yellow or white corn meal
1 cup unbleached all-purpose flour
2 Tbs. sugar, maple syrup, OR brown sugar
1/2 tsp. salt
1/2 tsp. baking soda
grated zest of 1 large orange
2 large eggs
1/4 cup buttermilk
1 1/4 cups plain yogurt
1/4 cup corn oil

1. Preheat oven to 425 degrees. Grease an 8 inch corn bread or deep cake pan.

2. In a large bowl using a whisk, combine the corn meal, flour, sugar, salt, baking soda, and orange zest.

3. In a small bowl using a whisk, combine the eggs, buttermilk, and yogurt. Add this mixture to the dry ingredients, combine gently. Pour the oil over the top of the batter. Stir with a large spatula just until moistened yet thoroughly blended.

4. Spoon batter into the pan. Place in center of oven and bake 20 to 25 minutes or until golden brown around edges and toothpick comes out clean. Let stand 15 mintues before serving.

Banana Bread

2006-02-12T17:07:00.000-05:00

Two Quick Bread recipes that feature plain yogurt are Banana Bread and Corn Bread. The yogurt is a low fat way of making the breads deliciously moist.

servings= 1 loaf, 14 slices, 4 WW pts per slice

2 cups all purpose flour
3/4 tsp baking soda
1/2 tsp salt
1 cup sugar
1/4 cup butter, softened
2 large eggs
1 1/2 cups mashed very ripe bananas (about 3 bananas)
1/3 cup plain low-fat yogurt
1 tsp vanilla extract

1. Preheat oven to 350 degrees.

2. Lightly spoon flour into dry measuring cups; level with a knife. Combine the flour, baking soda, and salt, stirring with a whisk.

3. Place sugar and butter in a large bowl and beat with a mixer at medium speed until well blended. Add eggs, one at a time, beating well. Add banana, yogurt, and vanilla, beat until blended. Add flour mixture a little at a time; beat at low speed just until moist. Spoon batter into an 8 1/2 x 4 1/2 inch loaf pan coated with cooking spray. Bake at 350 degrees for 1 hour or until a wooden pick comes out clean- may require a few extra minutes. Cool 10 minutes inpan, then completely on a wire rack.

Maple-Walnut Spice Cookies

2006-01-24T19:37:00.001-05:00

Cookies:
1 1/2 cups all purpose flour
1/2 tsp baking soda
1/2 tsp ground ginger
1/2 tsp ground cinnamon
1/4 tsp salt
1/8 tsp ground nutmeg
1/8 tsp ground cloves
3/4 cup packed dark brown sugar
1/4 cup butter, softened
2 Tbs maple syrup
1 large egg

Frosting:
1 cup powdered sugar
2 tbs maple syrup
1 tbs fat-free milk
2 tsp butter, softened
top with: 1/2 cup finely chopped walnuts (or pecans!) toasted

1. Preheat oven to 350 degrees.
2. To prepare cookies, lightly spoon flour into dry measuring cups; level with a knife. Combine flour through cloves in a medium bowl, stirring well with a whisk.
3. Place brown sugar and 1/4 cup butter in a large bowl; beat with a mixer at high speed until light and fluffy (about 4 minutes). Add 2 tbs. syrup andegg; beat until well blended. Beating at low speed, gradually add flour mixture; beat just until combined.
4. Spoon batter evenly into 30 mounds (about 1 tbs) 2 inches apart on baking sheets. Bake at 350 degrees for 14 minutes or until lightly browned. Cool on pans 5 mintues. Remove from pans; cool completely on wire racks.
5. To prepare frosting, combine powder sugar, 2 tbs syrup, milk, and 2 tsp butter, stirring with a whisk until smooth. Spread frosting evenly over cooled cookies. Working quickly, sprinkle cookies with nuts. Yield: 30 cookies. Serving size: 1 cookie; calories=98, fat 3.3 g, fiber 0 g.

Orange Steak

2006-01-24T19:32:00.000-05:00

2 beef flank steaks (about 5 oz. each)
3 tbs. orange juice
1 tbs. sherry
1 tsp. soy sauce
1 tsp. brown sugar
1/2 clove garlic, pressed

Mix all ingredients together in a large ziploc bag, add steaks and marinate in fridge overnight.

Preheat oven to broil. Pull steaks and discard marinade. Place steak on broiler or grill and cook till desired, about 4 mintues on each side for medium.

Serves two. 279 calories, 15 g fat, 0 fiber.

Serving ideas: serve with mashed potatoes and snow peas.

Asian Beef Skewers

2006-01-24T19:25:00.000-05:00

WW points= 3 Makes 4 Servings

3 scallions, sliced
2 tablespoons reduced sodium soy sacue
1 tablespoon minced peeled gingerroot
1 tablespoon rice-wine vinegar
2 teaspoons sesame oil
1 teaspoon balsamic vinegar
1/2 teaspoon freshly ground pepper
1 garlic clove, minced
3/4 pound lean beef loin, cut into 16 strips
1/4 cup Chinese mustard as a dipping sauce (this stuff is hot!)

I did this on my George Foreman grill.

1. Preheat the grill. If you are using wooden skewers, soak in water 30 minutes.

2. In a gallon size ziploc (or a tall bowl), combine first 8 ingredients, add the beef, stir. Marinate at least 15 minutes.

3. Remove beef and discard marinade. Thread one beef strip on each of 16 skewers, piercing the beef in several places. Grill until cooked through, about 5 mintues each side. Serve with mustard or other dipping sauce on the side.

Senegalese Peanut Soup

2006-01-24T19:14:00.000-05:00

WW points = 4 per serving. Makes 4 servings.

One 15 oz. can chickpeas, rinsed and drained
3 cups reduced-sodium chicken broth, separated
3 tablespoons natural creamy peanut butter
1 teaspoon peanut oil
1 onion, chopped fine
one 1" piece of peeled gingerroot,minced
1 1/2 teaspoons curry powder
1/2 teaspoon ground cumin
one 14 1/2 oz. can diced tomatoes
1/4 tsp cayenne pepper, to taste
salt and pepper, to taste
optional garnish: chopped cilantro, chives, and/or peanuts

1. In a Dutch oven, heat the oil. Saute the onions and gingerroot until the onions are soft, 7-8 minutes. Stir in the curry powder and cumin; saute 1 mintue longer. Add 1/2 cup of the broth and the tomatoes.

2. In a blender or food processor, combine the chickpeas, 1/2 cup of the broth and the peanut butter; puree. Use a glass measuring cup to scoop up the onion mixture in batches and add the the puree - process until smooth, adding a bit more of the remaining 2 cups of chicken broth if necessary. Return all to the pot and add all the remaining broth. Season to taste with salt, pepper, and cayenne. Simmer 5-10 minutes.

(Cook's note: in original recipe, the onions and tomatoes were left whole; I found the texture more pleasant with all the ingredients smoothly pureed.)

Peasant Pasta

2006-01-15T17:30:00.000-05:00

Makes 4 Servings; POINTS per serving = 4.

Use any combination of greens for the spinach and chard; add in or substitute broccoli rabe, broccoli, and/or asparagus, etc. . . .

4 teaspoons olive oil
2 onions, chopped
1 garlic clove, pressed
1/2 cup chicken broth
One 10 oz bag tripple-washed spinach, rinsed and coarsely chopped
2 cups coarsely chopped Swiss chard
1/4 tsp salt
freshly ground black pepper to taste
2 cups rotelle (spiral) pasta
1/2 cup fresh lemon juice

1. In a large non-stick skillet, heat the oil. Saute the onions and garlic until softened, about 5 minutes. Add the broth; cook until most of the broth evaporates, 3-4 minutes.

2. Place the spinach and chard in a steamer basket; set in a large saucepan over 1"boiling water. Cover and steam until the greens are tender,5-6 minutes (or just steam in the microwave).

3. Remove the greens from steamer; squeeze out any excess moisture. Stir into the onion mixture and season with salt and pepper. Cook, stirring frequently, 1 mintue. Set aside and keep warm.

4. Meanwhile, cook the rotelle according to package directions. Drain and place in a large serving bowl. Add the greens and sprinkle with the lemon juice; toss to combine.

(Cook's note: these recipes seldom give directions in a sensible order. When I made this, I got the water boiling first for pasta, and then got the greens steaming in the microwave, and proceeded to saute the onion and garlic. By the time you're done with step one, your greens and pasta are ready and you can just combine all.)

Orzo with Zucchini and Feta

2006-01-15T17:26:00.000-05:00

Makes 4 Servings, POINTS per serving: 3

1 cup orzo
1 medium zucchini, quartered lengthwise and cut into 1/4" wedges
3/4 cup crumbled feta cheese (try a flavored kind, like garlic and tomato)
2 tablespoons fresh oregano leaves or 2 teaspoons dried
4 teaspoons extra virgin olive oil
salt and pepper to taste

1. Cook the orzo according to package directions. Drain and place in a serving bowl; keep warm.

2. In a medium microwavable casserole, combine the zucchini and 2 tablespoons water; microwave on High 1 minute. Drain and add the pasta, along with the remaining ingredients. Toss gently and serve hot or cold.

Fettuccine with Walnut Sauce

2006-01-15T17:22:00.000-05:00

Makes 4 Servings, Points per serving, 6.

1/2 cup part-skim ricotta cheese
1/4 cup low-sodium chicken broth
1 teaspoon grated lemon zest
6 oz fettuccine
1/4 cup walnuts, chopped
1/4 cup crumbled Gorgonzola cheese
2 tablespoons minced flat-leaf parsley

1. In a small bowl, combine the ricotta, broth, and lemon zest; mix until smooth.

2. Cook the fettuccine according to package directions; drain and place in a serving bowl. Top with the ricotta mixture, then sprinkle with walnuts, Gorgonzola, and parsely; toss to coat.

Butternut Squash Soup

2006-01-05T19:52:00.000-05:00

This was so delicious and easy enough for a weekday meal. The soup is nice and thick; the Canadian bacon and broth keep the calories and fat down while maintaining a delicious flavor. The original recipe said "makes 4 servings" but I had more like 8 servings - about 3 quarts. It could be that I used a bigger squash then the 2 pound one required; I didn't weigh it. Also the original recipe called for 4 teaspoons of minced fresh sage and black pepper as the only spices; I changed that up for our tastes but you could try it either way.

One 2-2 1/2 pound butternut squash, peeled, seeded and coarsely chopped
4 teaspoons olive oil
1 onion, chopped
2 oz. Canadian bacon, diced
3 cups low-sodium chicken broth
1/2 tsp garlic powder (or use 1-2 cloves fresh garlic)
1/8 tsp cardamom
1/4 tsp pumpkin pie spice
1/2 tsp kosher salt or to taste
1/4 tsp freshly ground pepper to taste

1. Place peeled, chopped squash in a vegetable steamer until tender, or put in a microwavable bowl with 1/2 cup water, cover, and microwave on high for 10 minutes.

2. Meanwhile, heat oil in a Dutch oven over medium-high heat and saute onion and bacon until light golden, about 5 minutes; add seasonings to the pan and stir while cooking.

3. When the squash is cooked, add it and the broth to the pan; bring to a boil. Reduce the heat and simmer, covered, until the squash is very soft, 10-15 minutes.

4. Transfer the squash mixture to a blender or food processor; puree. Work in batches if needed. Return to saucepan and serve hot.

Great with crusty bread and a green salad.

Per serving: 185 calories, 7 g fat, 5 g fiber. Weight Watchers POINTS = 3.

Kung Pao Chicken

2005-12-04T20:18:00.000-05:00

From the Dec. 2005 issue of Cooking Light

1 Tablespoon canola oil, divided
4 cups broccoli florets
1 Tablespoon ground fresh ginger (such as Spice World), divided
2 Tablespoons water
1/2 teaspoon crushed red pepper
1 pound skinless boneless chicken breasts, cut into 1/4 inch strips
1/2 cup fat-free, less sodium chicken broth
2 Tablespoons hoisin sauce
2 Tablespoons rice wine vinegar
2 Tablespoons low-sodium soy sauce
1 teaspoon cornstarch
4 garlic cloves
2 Tablespoons corasely chopped peanuts

1. Heat 1 tsp oil in a large nonstick skillet over medium-high heat. Add broccoli and 2 tsp. ginger to pan; saute 1 minute. Add water. Cover; cook 2 minutes or until broccoli is crisp-tender. Remove broccoli from pan; keep warm.

2. Heat remaining 2 tsp. oil in pan; add remaining 1 tsp. ginger, crushed red pepper, and chicken. Cook 4 minutes or until chicken is lightly browned, stirring frequently.

3. Combine broth and next 5 ingredients (through garlic) in a small bowl; whisk. Add broth mixture to pan; cook 1 min. or until mixture thickens, stirring constantly. Return broccoli to pan; toss to coat. Sprinkle with peanuts, serve over rice.

Yield: 4 servings; Cal=239, Fat=7.9g, Fiber=3 g.

I typed this up as it appears in the magazine, but I made a couple of substitutions. I used cayenne pepper sparingly instead of the crushed red pepper, and rather than the fresh ground ginger, I selected a ginger-flavored soy sauce from Whole Foods to keep the ingredient list down. Also, I was out of rice wine vinegar so I used red wine vinegar. It was still delicious! The sauce was especially yummy, would be great with any stir fry. I made it up as the first step, since I am not fast enough to get it ready during the four minutes that the chicken is cooking.

Black Bean and Pumpkin Soup

2005-12-03T16:49:00.000-05:00

three 15 1/2 ounce cans black beans (about 4 1/2 cups), rinsed and drained
1 cup drained canned tomatoes, chopped
1 1/4 cups chopped onion
1/2 cup minced shallot
4 garlic cloves minced
1 tablespoon ground cumin
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 stick (1/4 cup) unsalted butter
4 cups beef broth
a 16-ounce can pumpkin pureé (about 1 1/2 cups)
1/2 cup dry Sherry
3 to 4 tablespoons Sherry vinegar
Garnish: sour cream and coarsely chopped lightly toasted pumpkin seeds

In a food processor coarsely pureé 2 of the 3 cans of beans and tomatoes.
In a 6-quart heavy kettle cook onion, shallot, garlic, cumin, salt, and pepper in butter over moderate heat, stirring, until onion is softened and beginning to brown. Stir in bean pureé and extra can of whole beans. Stir in broth, pumpkin, and Sherry until combined and simmer, uncovered, stirring occasionally, 25 minutes, or until thick enough to coat the back of a spoon. Just before serving, add vinegar and simmer soup, stirring, until heated through. Season soup with salt and pepper.

Serve soup garnished with sour cream and toasted pumpkin seeds.

Makes about 9 cups.
Modified from recipe found on Epicurious, originally appearing in Gourmet, November 1996

Easy Pad Thai

2005-11-08T23:10:00.000-05:00

1 15 oz. package extrafirm tofu
6 oz. uncooked linguine
1/3 cup rice wine vinegar
1/4 cup sugar
1/4 teaspoon crushed red pepper
1/4 cup reduced-fat peanut butter
3 tablespoons fish sauce
1 tablespoon ketchup
2 teaspoons vegetable oil
2 tablespoons bottled minced garlic
1 cup sliced green onions (about 4 large)

Cut each block of tofu in half lengthwise. Place tofu slices on several layers of paper towels; cover with additional paper towels. Let stand 10 minutes, pressing down occasionally.

Cook pasta according to package directions; drain.

Combine vinegar and next 5 ingredients (through ketchup); stir with a whisk.

Cut tofu into cubes. Heat a large nonstick skillet over high heat until very hot; add oil. Add tofu; stir-fry 2 minutes. Add garlic; stir-fry 1 minute. Stir in vinegar mixture; cook 1 minute. Add pasta and green onions; toss well. Yield: 4 servings (serving size, 1 cup).

(This is from Cooking Light "Superfast Suppers.")

Calories=443, Fat=14.7, Fiber=2.8 WW PTS=10

White Chili Soup

2005-11-08T22:55:00.000-05:00

This was delicious with pulled rotisserie chicken bites.

3 15 oz.cans Great Northern, pinot, or white kidney (cannellini) beans, rinsed and drained
2 1/2 cups chopped cooked chicken
1 cup chopped onion (1 large)
1 1/2 cups chopped red, green, and/or yellow bell pepper (2 medium)
2 fresh jalapeno chile peppers, seeded and chopped
2 cloves garlic, minced
2 teaspoons ground cumin
1/2 teaspoon salt
1/2 teaspoon dried oregano, crushed
3 1/2 cups chicken broth
Shredded Monterey Jack Cheese (optional)
Broken tortilla chips (optional)

In a slow cooker, combine the drained beans, chicken, onion, sweet pepper, jalapeno, garlic, cumin, salt and oregano. Stir in chicken broth.

Cover and cook on low for 8-10 hours or on high for 4-5 hours. If desired, serve with cheese and tortilla chips.

OR - if you are in a hurry, just make on the stovetop (like I did). Saute your onions, peppers, and spices together in a little olive oil. Then add in the drained beans, chicken, and broth. Bring to a boil, cover, reduce heat, and simmer about 30 minutes. If you prefer this to be more stew-like, puree 1 or 2 of the cans of beans with a little chicken broth in a blender before adding to the soup.

No Mistake Red Velvet Cake

2005-10-29T23:42:00.000-05:00

Mike's choice for his birthday cake this year!

2 cups sugar
2 1/3 cups flour
1 tbs. Dutch-process cocoa powder
1 tsp. salt
1 tsp. baking soda
2 large eggs
1 cup buttermilk
2 cups vegetable oil
1 tsp white vinegar
1 tsp. pure vanilla extract
1 ounce (1 bottle) red food coloring

1 recipe Pecan Cream Cheese Frosting (below)

1. Preheat the oven to 325 degrees. Grease two round 9-ince cake pans and line the bottom of each pan with a circle of parchment paper. Grease the paper.
2. In the bowl of an electric mixer fitted with the whisk attachment, combine all the ingredients and whip on low speed for 1 minute, or until everything is incorporated. Scrape the sides of the bowl and increase the speed to medium and whip for 2 minutes. Divide the batter between the prepared pans and smooth the surface of the batter with a spoon.
3. Place the pans on the middle rack of the oven and bake for 25 to 30 mintues, or until a toothpicck inserted into the center of each cake comes out clean. Cool the cakes in the pans for 15 minutes. Invert the cakes onto a wire rack, remove the paper, and cool completely. Flip the cakes right side up.
4. With a serrated knife, trim off the domed top of each cake to make a flat surface. Sandwich the layers with frosting and cover the sides and the top with frosting.

Pecan Cream Cheese Frosting

5 oz. cream cheese, softened
4 1/2 tbs. unsalted butter, softened
3 cups confectioners sugar
2 tsp. pure vanilla extract
1 tsp. heavy cream
1/2 cup finely chopped pecans

In the bowl of an electric mixer fitted with the paddle attachment, combine the cream cheese and butter and mix on medium speed for 2 minutes or until smooth. Scrape the inside of the bowl. Reduce the speed to low, gradually add the confectioners sugar, and mix until incorporated. Add the vanilla and cream and mix until smooth. Fold in the nuts.

This recipe is by Stephanie Hall in the book, Baking from the Heart. She is the pastry chef of Elizabeth's restaurant in Savannah, Georgia.

Quick Chicken Corn Chowder

2005-10-29T23:33:00.000-05:00

This is a Cooking Light recipe, and it's perfect for a chilly day. If you don't have roasted chicken on hand, just place your chicken breasts in the oven at about 400 covered in foil for twenty minutes or so while you are getting your other ingredients ready.

2 tbs. butter
1/4 cup chopped onion
1/4 cup chopped celery
1 jalepeno pepper, seeded and minced
2 tbs. all-purpose flour
3 cups 2% reduced-fat milk
2 cups chopped, roasted skinless, boneless chicken breasts (about 2 breast halves)
1 (14 3/4 oz) can cream-style corn
1 1/2 cups fresh or frozen corn kernels
1 tsp chopped fresh or 1/4 tsp dried thyme
1/4 tsp ground red pepper
1/8 tsp salt

Melt butter in a large Dutch oven over medium heat. Add onion, celery, and jalapeno; cook 3 mintues or until tender, stirring frequently. Add flour; cook 1 minute, stirring constantly. Stir in milk and remaining ingredients. Bring to a boil; cook until thick (about 5 mintues). Yield: 6 servings (serving size, about 1 cup). Per serving: 257 calories, 8.1 g fat, 1.9 g fiber.

Raspberry Ginger Chicken

2005-10-23T19:10:00.000-05:00

Yum-yum! Next time I make this, I will double or triple the sauce and keep some on hand for last minute dinners. It is very tasty.

serves 4

1 lb. chicken breast tenders
1/2 tsp salt
1/4 tsp freshly ground black pepper
1 tsp olive oil
1/2 cup sliced onion
1/2 cup seedless raspberry jam
1 tbs. red wine vinegar
1 tbs. soy sauce
1 tsp. bottled minced ginger*
1 tsp. fresh rosemary*

* substitute 1/2 tsp dried ground ginger or 1/2 tsp. dried rosemary if needed

1. Sprinkle chicken with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat. Add onion, and saute 2 minutes. Add chicken, saute 8 minutes or until done. While chicken is cooking, mix jam and remaining ingredients. Remove chicken and onion from pan and cover with foil.

2. Add jam mixture to pan; cook 2 minutes, stirring constantly with a whisk. Return chicken mixture to pan; cook 4 minutes, stirring occasionally.

Mark Bittman's "Minimalist" Thanksgiving

2005-10-22T10:20:00.000-05:00

When searching for Mark Bittman last night, I ran across this link for his Thanksgiving menu which can be prepared in about three hours, the time it takes the Turkey to bake. I think I may have found my Thanksgiving solution, seeing as how I will be cooking for 8 this year in one tiny apartment kitchen (sans dishwasher). Also, as much as I love to cook, I don't really want to spend whole days in the kitchen since Sarah is coming to visit. There are too many other things to see and do!

The author of How to Cook Everything streamlines the holiday feast.
Last Thanksgiving, I vowed to minimize everything: time, number of ingredients and, most of all, work. Heretical as it may seem, I thought it might be fun for the cook to have enough energy to actually enjoy the meal for a change. My idea was to buy all the food in one trip and prepare the entire feast in the time it took to roast my 15-pound turkey - roughly three hours. And, with one minor exception, I was successful.
The results, I believe, are as close to a traditional Thanksgiving dinner as you can get without spending an entire day - or more - in the kitchen. Without using convenience foods - I made both the stuffing and the cranberry sauce from scratch, each in less than 10 minutes - I prepared a full-fledged feast for 12.. If I didn't slave over a hot stove for two days, like my grandmothers always did, I still prepared more food than anyone could possibly finish; and, with all due respect to my ancestors, there were many aspects of this meal that were fresher and better-tasting than any Thanksgiving food I ate as a child.
My Menu
Turkey with Bread Stuffing and Sherry GravyTo get good-tasting turkey (this, I admit, I learned from my maternal grandmother), you have to start with a decent bird. Like her, I use kosher turkey, available at nearly every supermarket in the metropolitan area. It's tastier and moister than any other commercial turkey. A high-heat boost at the beginning gets the bird cooking fast, insures browning, and keeps roasting time well under three hours.
The stuffing was inspired by a recipe from the late Pierre Farley, who often roasted a chicken with a "sandwich" of bread, liver, and parsley. It took a little tinkering to adapt this to turkey, but the result is a light, almost pate-like stuffing that was even eaten by the kids. You can make it and stuff the bird in less time than it takes to preheat the oven. The sauce relies, of course, on pan drippings, but is finished with nothing more than water, good sherry, and butter; it's made in 10 minutes or so, as the turkey rests before carving.

Sweet Potato Home Fries with Garlic and ParsleyThere's no room in the average home oven for both a 15-pound turkey and a sweet potato casserole, or even baked sweet potatoes, so preparing either of those would have stretched my cooking time by at least an hour. I got around that problem by starting the potatoes in boiling water, then transferring them to a roasting pan to finish cooking after the turkey comes out of the oven. Garlic and extra-virgin olive oil add punch, and parsley makes the color combinations pop. Peeling, parboiling, and roasting add up to about 40 minutes.

Green Beans with LemonThe green beans are precooked in boiling water (you can use the same water for both sweet potatoes and green beans), then finished at the last minute with both juice and zest of lemon. Total time, including picking over three pounds of beans: about 20 minutes.

No-Cook Cranberry-Orange RelishBy adding a handful of mint and a couple of pinches of cayenne, I take the now-classic recipe - printed on nearly every package of cranberries - one step further. Start to finish, 5 minutes, including washing the food processor.

Pear, Mesclun, and Gorgonzola SaladA far cry from the days of iceberg and bottled dressing, but not much more work. Peel and slice some pears, wash and dry some mesclun, crumble some gorgonzola. Dress with bottled dressing if you must, but I prefer extra virgin olive oil and sherry or balsamic vinegar, or a homemade vinaigrette. Depending on your choice, this will take you 15 to 20 minutes to put together. I started my guests off with cheese and crackers and passed mixed nuts and fresh fruit after the meal. You can do more work if you like . . . but I don't see the point.

The Order of Battle

Timing, of course, is never exact, but there's little likely to go wrong here. If you're the nervous type (like me), allow an extra half-hour. But do not in any case begin roasting the turkey more than three and one half hours before you wish to eat.
Zero Minus Three Hours: Preheat the oven; rinse the turkey; prepare the stuffing, stuff the bird, and put it in the oven.

0 minus 2.30: Peel, cut up, and boil the potatoes. Turn down the oven heat and check the turkey; make the cranberry relish.

0 minus 2.00: Drain and cool the potatoes; toss them in a roasting pan with the garlic and oil. Trim and boil the string beans. Check the turkey.

0 minus 1.30: Drain and cool the stringbeans; zest and juice the lemons. Check the turkey.

0 minus 1.00: Crumble the gorgonzola; wash and dry the mesclun; make vinaigrette should you choose to do so. Pick over and chop the parsley for the potatoes. Check the turkey.

0 minus 30: Assemble but don't dress the salad. Ready ingredients for sherry gravy. Check the turkey with an instant-read thermometer and remove it when ready.

0 minus 15: After removing the turkey, crank up the oven heat and insert the potatoes. Heat a skillet and finish the green beans.

Turkey Time: Force someone else - your dad or father-in-law is usually a good candidate - to carve the turkey while you make the sauce and finish the string beans. Put everything on the table except the salad, which you can dress and serve after or during the main part of the meal.

Curried Lentil Soup

2005-10-21T20:17:00.000-05:00

This is a great meal for a student budget, since a bag of lentils costs about 99 cents. You can make this entirely out of your pantry, too.

2 tsps. olive oil
1 cup chopped onion (1 small)
1 1/4 tsp. curry powder (or to taste - I use more)
3 cups water
4 cups low-sodium chicken broth
1 16 oz. package lentils
2 tablespoons chopped fresh basil or 2 teaspoons dried basil
2 tablespoons balsamic vinegar
1/2 tsp. salt or to taste
1 (14.5 oz) can diced tomatoes, undrained

Heat oil in a large dutch oven, add onion and saute for 3-4 minutes. Add curry and saute 1 minute. Add water, broth, and lentils and bring to a boil. Cover, reduce heat, and simmer about 40 minutes or until lentils are tender.

Then, place 4 cups of this mixture into a blender or food processor (work in batches if necessary), and process until smooth. Return mixture to pan. Add basil, vinegar, salt, and tomatoes; stir and cook until thoroughly heated.

Gotta love the nutrition info on this one: 104 calories, 2 grams fat, 5 grams fiber per serving. (Makes 6 servings).

Homemade Crackers

2005-10-21T18:55:00.000-05:00

As Mark Bittman (author of How To Cook Everything) says, "it's ridiculously easy to make your own crackers." This is his recipe, which I have made about 5-6 times now with slight variations. Who wants to spend $3.00 for a box of crackers you can make with flour, butter, salt, and water in about 15 mintues? Be creative with the toppings. Add sesame seeds, poppy seeds, caraway seeds, whatever you have on hand. Brush on a little garlic butter, Italian seasoning, all of the above, etc. . . . use your imagination!

1 cup all purpose flour
1/2 tsp salt
2 tbs. butter
1/4 cup water

Preheat oven to 400 degrees.

Whisk together flour and salt. Use your hands or a pastry blender to cut in butter until it resembles coarse meal. (Or pulse in a food processor).

Add water and stir with a wooden spoon until mixture holds together but is not sticky. Knead slightly in bowl and add 1 - 2 tbs. more water if needed. Turn out onto a lightly floured surface, pat into a ball and knead several times until smooth. Do not worry about overworking the dough. Roll, roll, roll that dough out until it is as thin as you like. Place onto a baking sheet. Use a knife to score into desired shapes before baking (squares, triangles, rectangles, whatever). Shake on salt or other desired toppings. Bake for 10-15 minutes or until lightly browned.

Poppyseed Chicken Casserole

2005-10-21T13:06:00.000-05:00

Sarah's request!

This simple dish is great for potluck dinners and budgets (but not for waistlines).

4 boneless chicken breasts, fully cooked and cubed (about 2 pounds)
2 cans low-fat cream of chicken and/or mushroom soup
8 oz sour cream
1/2 stick butter, melted
1 sleeve of Ritz crackers, crushed
1 1/2 tbs. poppy seeds
chopped parsley (optional)

Preheat oven to 350.

Combine soups and sour cream, toss with cubed, cooked chicken. Place mixture in a 9 x 13 baking dish. Combine melted butter, crushed crackers, and poppy seeds and pour evenly over top of chicken. Bake for 30 to 40 minutes. If desired, garnish with chopped parsley before serving.

Mushroom-Marsala Chicken

2005-10-19T19:52:00.000-05:00

1/2 cup less sodium chicken broth
1 tsp cornstarch
2 boneless skinless chicken breasts
Cooking spray
1/4 tsp salt
1/4 tsp pepper
1/4 cup Italian-seasoned bread crumbs
8 oz sliced mushrooms
1/4 cup dry Marsala wine
1 tbs. butter

Combine chicken broth and cornstarch, set aside.

Place chicken between 2 pieces of heavy duty plastic wrap; pound to a 1/2 inch thickness. (If you don't have a meat mallet, use the bottom of a sauce pan). Coat with cooking spray, sprinkle with salt and pepper. Sprinkle 2 tablespoons breadcrumbs evenly over each chicken breast half; coat with cooking spray. (You could also dredge in flour then egg wash before the bread crumbs; this way saves some calories).

Place a large non-stick sillet over medium heat until hot; add chicken. Cook 3 minutes on each side or until done. Remove chicken from pan; cover and keep warm. (More flavor but more calorie option: you could saute in a regular pan with olive oil if desired).

Heat same skillet, coated with cooking spray (or olive oil), over medium high heat. Add mushrooms and shallots; cook 4 to 5 minutes or until tender, sitrring occasionally. Add wine; cook 1 minute. Add chicken broth mixture; cook 2 to 3 minutes or until sauce is thickened. Remove from heat; add butter, stirring until butter melts. Serve sauce over chicken.

Delicious with wild rice pilaf and a green vegetable. We had with merlot tonight, which was a nice compliment to the marsala.

Ricotta Chicken Stuffed Shells

2005-10-16T20:15:00.000-05:00

This is a favorite weekend casserole adapted this from a Weight Watchers recipe. Make this when you have a little more time (about 30 minutes prep, 30 minutes to bake). To get the most from this recipe, select quality cheeses.

[Serves 6. One serving = 3-4 shells, 9 WW points.]

6 oz. uncooked jumbo pasta shells (about 21).
2 cups tomato pasta sauce
2 med. egg whites, slightly beaten
1 3/4 cup (15 oz.) part skim ricotta cheese
6 oz. (or 1 breast) cooked, skinless chicken breast, diced
1 cup chopped, frozen spinach, thawed and drained of excess water
1 tablespoon garlic powder, or to taste
1 tablespoon Italian seasoning, or to taste
2 cups or so part-skim mozarella cheese, shredded
1/3 cup or so grated Parmesean cheese

1. Preheat oven to 350 degrees.
2. Cook shells in boiling water acc. to package directions (about 9-10 minutes). Do not overcook. Drain, immediately rinse in cold water, set aside.
3. Meanwhile, coat a 9 x 13 pan w/ cooking spray. Spread about 3/4 cup sauce evenly over bottom of pan, set aside.
4. For filling, in a large bowl, stir together egg whites, ricotta cheese, chicken, spinach, garlic powder, and seasoning. Stir in 1/4 cup each of mozarella cheese and Parmesean cheese.
5. To assemble, spoon cheese mixture into shells and place filled shells in a single layer in baking dish. Spread remaining sauce on top. Sprinkle with remaining cheeses and bake 30 minutes.

Mile-High Biscuits

2005-10-14T06:19:00.000-05:00

These are my favorite biscuits. They come from the marvelous folks at Cook's Illustrated, from the July/Aug 2004 magazine. They are fluffy and light, with a very high rise, tender crumb, and crisp top.

Tall and Fluffy Buttermilk Biscuits
Makes 12

Nonstick cooking spray

Dough
2 cups (10 oz) unbleached all-purpose flour
1 Tbs. double-acting baking powder
1 Tbs. sugar
1 tsp. salt
1/2 tsp. baking soda
4 tbs. cold unsalted butter, cut into 1/4 inch cubes
1 1/2 cups cold buttermilk, preferably low-fat

To Form and Finish Biscuits
1 cup (5 oz) unbleached all-purpose flour, distributed in rimmed baking sheet
2 Tbs. unslated butter, melted

1. Adjust oven rack to middle position and heat oven to 500 degrees. Spray 9-inch round cake pan with nonstick cooking spray; set aside. Generously spray inside and outside of 1/4 cup dry measure with nonstick cooking spray.
2. For the dough: In food processor, pulse dry ingredients to combine, about six 1-second pulses. Scatter butter cubes evenly over dry ingredients; pulse until mixture resembles pebbly, coarse cornmeal, eight to ten 1-second pulses. (Or, just whisk dry ingredients together and use your hands to combine, like I do.) Transfer mixture to medium bowl. Add buttermilk to dry ingredients and stir with rubber spatula until just incorporated (dough will be very wet and slightly lumpy).
3. To Form and Bake Biscuits: Using 1/4 cup dry measure and working quickly, scoop level amount of dough; drop dough from measuring cup into flour on baking sheet (if dough sticks to cup, use small spoon to pull it free). Repeat with remaining dough, forming 12 evenly sized mounds. Dust tops of each piece of dough with flour from baking sheet. With floured hands, gently pick up piece of dough and coat with flour; gently shape dough into rough ball, shake off excess flour, and place in prepared cake pan. (Do not overhandle!!). Repeat with remaining dough, arranging 9 rounds around perimeter of cake pan and 3 in center. Brush rounds with hot melted better, taking care not to flatten them. Bake 5 minutes, then reduce oven temperature to 450 degrees; continue to bake until biscuits are deep golden brown, about 15 minutes longer. Cool in pan 2 minutes, then invert biscuits from pan onto clean kitchen towel; turn biscuits right side up and break apart. Cool 5 minutes longer and serve.

Spiced Shortbread

2005-10-11T16:26:00.001-05:00

Perfect with a hot cup of tea.

1 1/4 cup flour
3 tablespoons brown sugar
1/2 cup butter
1 tsp. pumpkin pie spice

Combine dry ingredients with a whisk. Cut in butter and mix with warm hands until thoroughly integrated. Mixture will resemble coarse meal and be a bit dry. Pat into a ball and place on lightly floured surface. Knead until smooth. Do not worry about overworking, just keep kneading until dough is ready to be rolled out. I like to then press into a fluted pie plate and cut into 16 wedges before baking, but you could also roll into a rectangle or cut out circles. Prick all over with a fork. Bake in preheated oven, at 325, for 20-25 minutes. Delicious when warm from the oven.